Top Posts & Pages
- 18th Century No-Knead "French" Bread
- A Pork Pie with a Standing Crust
- Did George Washington use Ketchup?
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Pancakes: They're Not Just for Breakfast
- 18th century Sailor's food - Ships Provisions
- Pan Perdu (or as we call it "French Toast")
- Interpreting Measures
- A Large Standing Crust
- Recipes Using Bread Crust Chips and Raspings
Tag Archives: suet
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