Top Posts & Pages
- Two 18th Century Vegetarian Recipes: Carolina Snow Balls and a Simple (but Delicious) Boiled Rice Pudding
- Suet, Part two: What it is, What it isn't, and What to Look For.
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- 18th Century No-Knead "French" Bread
- An 18th Century Vegetarian Cookbook, and a Peek into the Diets of the Poor
- Ship's Biscuit Recipes
- Suet, Part Three: Preparing it.
- Please Bring Back the Puddings!
- Pancakes: They're Not Just for Breakfast
- 18th century Sailor's food - Ships Provisions
Tag Archives: rundell
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
Scan through almost any 18th century cookbook and you will find a recurring term: Suet. Suet was an important ingredient in English cooking. It’s still used today, though it seems to have reserved its spot on British grocery shelves much more … Continue reading