Tag Archives: processing

Suet, Part Three: Preparing it.

Posted on January 22, 2013 by

Suet was apparently used both raw and rendered (refined) in 18th century cooking. While some of the original recipes specified the use of rendered suet, most seemed to leave the option open.  It is fairly common for recipes to instruct the … Continue reading →

Posted in 1700's, 18th century, historic cooking, Ingredients, Recipe, Video | Tagged , , , | 7 Comments