Author Archives: Kevin Carter

A Chocolate Tart Another Way

Posted on January 14, 2014 by Kevin Carter

While most chocolate in the 18th century was consumed as a drink (and most often for breakfast), it began to show up in a few period dessert recipes as well. Chocolate’s introduction to the dessert table was fairly subtle. It … Continue reading →

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Chocolate Biscuits

Posted on November 22, 2013 by Kevin Carter

Where would we be without chocolate? The thought runs shivers up my spine. In the scheme of culinary history, however, that creamy smooth chocolate that graces our palates with childhood delight and for just a moment melts away the adult … Continue reading →

Posted in 18th Century Cooking, Baking, Historic Cooking, Recipe | Tagged , , , | 4 Comments

Yellow Flummery

Posted on October 11, 2013 by Kevin Carter

Have you ever pursued an endeavor full-tilt and headlong, only to discover the brick wall AFTER you’ve regain consciousness? I hit a brick wall. In my recent quest to understand the breadth of lineages in the pudding family tree, I … Continue reading →

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Please Bring Back the Puddings!

Posted on October 3, 2013 by Kevin Carter

I recently ran across online portions of an interesting book, edited by Harlan Walker, titled Disappearing Foods: Studies in Foods and Dishes at Risk (Prospect Books, 1995). The book includes an article written by Mary Wallace Kelsey called “The Pudding Club and … Continue reading →

Posted in 18th Century Cooking, Historic Cooking, Recipe, Video | Tagged , , | 12 Comments

Preserved Walnuts

Posted on June 24, 2013 by Kevin Carter

In preparation for our upcoming wedding, my fiancée, Kelly, and I visited a wonderful cheese shop in Kalamazoo, Michigan this weekend, hoping to explore different cheese options for our reception. The tiny shop was packed with wide-eyed shoppers, and the busy … Continue reading →

Posted in 18th Century Cooking, Historic Cooking, Ingredients | Tagged , , , | 17 Comments

Ship’s Biscuit Recipes

Posted on June 12, 2013 by Kevin Carter

Many recipes in the 18th century use biscuits as an ingredient in other foods. Now I’m a biscuit fan. I’ll take mine hot with a dab of butter and a little honey. It just so happens that my bucket list … Continue reading →

Posted in 18th Century Cooking, Bread, Historic Cooking, Recipe, Video | Tagged , | 5 Comments

18th Century Pasties: Addendum

Posted on June 11, 2013 by Kevin Carter

Here’s an interesting passage from William Ellis’s 1750 book, “The Country Housewife’s Family Companion” (page 65). Ellis speaks of the virtuous timing of slaughtering a “porker” prior to harvest. The scrap pieces of meat could be used in making portable … Continue reading →

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18th Century Pasties, Part Two

Posted on June 10, 2013 by Kevin Carter

As I began my quest to understand the 18th century pasty, I figured the first thing I needed to do was to leave behind all of my modern notions of what they were. I needed to travel light, leaving plenty … Continue reading →

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18th Century Pasties, Part One

Posted on June 3, 2013 by Kevin Carter

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 →

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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 →

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