Top Posts & Pages
- 18th Century No-Knead "French" Bread
- A Pork Pie with a Standing Crust
- Did George Washington use Ketchup?
- A White Pot Recipe
- Pan Perdu (or as we call it "French Toast")
- 18th century Sailor's food - Ships Provisions
- Another Cheesecake
- Raised Hearth with Oven Paintings
- Suet, Part Four: A Few Recipes.
- A Large Standing Crust
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