Top Posts & Pages
- Ship's Biscuit Recipes
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Did George Washington use Ketchup?
- Simple Biscuits Recipe
- Spices in the 18th Century English Kitchen
- 18th Century No-Knead "French" Bread
- Pan Perdu (or as we call it "French Toast")
- Pancakes: They're Not Just for Breakfast
- A Ragout of French Beans
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