Tag Archives: rundell

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

Suet, Part One: Its role in 18th Century Foodways and Life

Posted on January 18, 2013 by

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 →

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