Monthly Archives: May 2013

Standing-Crust Pie Recipes

Posted on May 28, 2013 by Kevin Carter

In my last (rather lengthy) post, I shared a recipe for a large standing crust from Mrs. Frazer’s 1791 cookbook, “The Practice of Cookery.” Rather than leave you standing there with an empty pie shell, I thought it would be … Continue reading →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Pies, Recipe, Video | Tagged , , , , , , , , | Leave a comment

A Large Standing Crust

Posted on May 20, 2013 by Kevin Carter

In earlier posts, I offered recipes for a small standing crust — perfect for individual-serving meat pies, a short crust, as well as a puff pastry. These recipes were versions of the three types of crusts used probably most often in 18th … Continue reading →

Posted in Pies, Recipe | 4 Comments

Parmesan Cheese Tart

Posted on May 6, 2013 by Jon Townsend

  Ok, I am obviously some kind of cheese pie freak, and I admit this is my third cheesecake type recipe in the last couple of months, but you will just have to bear with me. In the past, we … Continue reading →

Posted in 18th Century Cooking, Historic Cooking, Pies, Recipe, Video | Tagged , , , | 6 Comments