Top Posts & Pages
- 18th Century No-Knead "French" Bread
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Suet, Part Three: Preparing it.
- Ship's Biscuit Recipes
- Standing-Crust Pie Recipes
- Preserved Walnuts
- 18th century Sailor's food - Ships Provisions
- Yellow Flummery
- Please Bring Back the Puddings!
- Pancakes: They're Not Just for Breakfast
Tag Archives: suet
Say the word “Pasty” (pronounced “past-ee”), and you’ll likely receive a passionate Pavlovian response from hungry folks from several regions of the U.S. (i.e., Michigan’s U.P., or parts of Pennsylvania, Wisconsin, Montana, and California). Echoes of the lip-smacking cheers reverberate … Continue reading
In a previous post, I presented three common types of pastry crust used in the 18th century: the standing crust, the puff paste, and the short paste. These are fairly broad categories of crusts, and recipes for numerous variations for … 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