Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Ship's Biscuit Recipes
- 18th Century No-Knead "French" Bread
- Suet, Part Four: A Few Recipes.
- A Short Paste, a Delicious Pear Tart, and a Choice of Three Toppings
- Spices in the 18th Century English Kitchen
- A Chocolate Tart Another Way
- A Pork Pie with a Standing Crust
- Did George Washington use Ketchup?
- Pancakes: They're Not Just for Breakfast
Tag Archives: tin
I’ve mentioned in an early post that there were, for the most part, three types of pastry crusts used in 18th century cooking. This is admittedly a simplification of the goings-on of the old English kitchen. There were other types … Continue reading