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Tag Archives: pie
18th Century Pasties: Addendum.
Here’s an interesting passage from William Ellis’s 1750 book, “The Country Housewife’s Family Companion” (page 65). Ellis speaks of the virtuous timing of slaughtering a “porker” prior to harvest. The scrap pieces of meat could be used in making portable … Continue reading
Posted in 1700's, 18th century, Baking, historic cooking, pies, Recipe, Uncategorized
Tagged baking, ellis, pasty, pie, puff
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18th Century Pasties, Part Two
As I began my quest to understand the 18th century pasty, I figured the first thing I needed to do was to leave behind all of my modern notions of what they were. I needed to travel light, leaving plenty … Continue reading
Posted in 1700's, 18th century, Baking, historic cooking, Ingredients, pies, Recipe, Uncategorized, Video
Tagged crust, dough, ellis, mollard, pastry, pasty, pie, puff, rabisha
1 Comment
Standing-Crust Pie Recipes
In my last (rather lengthy) post, I shared a recipe for a large standing crust from Mrs. Frazer’s 1791 cookbook, “The Practice of Cookery.” Rather than leave you standing there with an empty pie shell, I thought it would be … Continue reading
Posted in 1700's, 18th century, Baking, Bread, historic cooking, Ingredients, pies, Recipe, Video
Tagged assize, bread cheesecake, fricassee, olive pie, pie, raised, standing crust, vegetable, venison pasty
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Another Cheesecake
This “cheesecake” is easy and tasty. As you can see from the above recipe from Eliza Smiths 1739 “The Compleat Housewife”, it is basically a 1/3 potato, 1/3 egg and 1/3 butter tart with some sugar and nutmeg added for … Continue reading
Posted in 18th century, Baking, pies, Recipe, Video
Tagged cheesecake, earthen oven, Eliza Smith, nutmeg, pie, potato, tart
1 Comment
A Pork Pie with a Standing Crust
In a previous post, I presented three common types of pastry crust used in the 18th century: the standing crust, the puff paste, and the short paste. These are fairly broad categories of crusts, and recipes for numerous variations for … Continue reading
Posted in 1700's, 18th century, historic cooking, Ingredients, pies, Recipe, Video
Tagged caudle, crust, lear, melton-mowbray, paste, pie, pork, standing, suet
5 Comments
The Christmas Pie
In most English societies, for centuries Christmas has been a time of gatherings, and food, and festivities, and traditions, and family. For many people in the eighteenth century, Christmas was celebrated much differently than it typically is today. Remnants of … Continue reading
Posted in 1700's, 18th century, Baking, historic cooking, Ingredients, pies, Recipe, spices, Video
Tagged Christmas, mince, pie, tongue, turducken, yorkshire
3 Comments
