Tag Archives: potted

Suet, Part Four: A Few Recipes.

Posted on January 23, 2013 by

While perusing several 18th century cookbooks, I’ve identified and included below a selection of recipes using suet. I chose these recipes because they seem to be fairly typical representations of food categories which commonly use suet: puddings, dumplings, pastry crusts, … Continue reading →

Posted in 1700's, 18th century, historic cooking, Ingredients, pies, Recipe | Tagged , , , , , , , , , , , , , | 1 Comment