Top Posts & Pages
- 18th Century No-Knead "French" Bread
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Grocer Advertisement from Boston 1732
- Spices in the 18th Century English Kitchen
- Suet, Part Three: Preparing it.
- Pan Perdu (or as we call it "French Toast")
- Please Bring Back the Puddings!
- 18th century Sailor's food - Ships Provisions
- Ship's Biscuit Recipes
- Yellow Flummery
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