https://savoringthepast.net/2023/06/07/a-sweet-and-simple-18th-century-mulberry-pudding-recipe/2023-06-07T21:33:09+00:00monthlyhttps://savoringthepast.net/2021/11/25/pepper-in-your-kitchen/2021-11-25T23:49:00+00:00monthlyhttps://savoringthepast.net/2021/11/25/pemmican/https://savoringthepast.net/wp-content/uploads/2017/05/copy-of-pemmican-time-0_00_0306.jpgCopy of Pemmican (Time 0_00_03;06)https://savoringthepast.net/wp-content/uploads/2017/05/copy-of-pemmican-time-0_01_0223.jpgCopy of Pemmican (Time 0_01_02;23)https://savoringthepast.net/wp-content/uploads/2017/05/copy-of-pemmican-time-0_01_2403.jpgCopy of Pemmican (Time 0_01_24;03)https://savoringthepast.net/wp-content/uploads/2017/05/copy-of-pemmican-time-0_01_4808.jpgCopy of Pemmican (Time 0_01_48;08)https://savoringthepast.net/wp-content/uploads/2017/05/copy-of-pemmican-time-0_01_5302.jpgCopy of Pemmican (Time 0_01_53;02)2021-11-25T23:37:10+00:00monthlyhttps://savoringthepast.net/2021/11/25/pumpkin-pie-2/2021-11-26T00:24:59+00:00monthlyhttps://savoringthepast.net/2013/10/11/yellow-flummery/https://savoringthepast.net/wp-content/uploads/2013/10/flummery.jpgflummery2017-06-15T18:16:39+00:00monthlyhttps://savoringthepast.net/2014/01/14/a-chocolate-tart-another-way/https://savoringthepast.net/wp-content/uploads/2014/01/image69.jpgImage69https://savoringthepast.net/wp-content/uploads/2014/01/image1.jpgImage1https://savoringthepast.net/wp-content/uploads/2014/01/image62.jpgImage62https://savoringthepast.net/wp-content/uploads/2014/01/image68.jpgImage682017-11-28T16:56:46+00:00monthlyhttps://savoringthepast.net/2013/05/20/a-large-standing-crust/https://savoringthepast.net/wp-content/uploads/2013/05/veggies2.jpgveggies2https://savoringthepast.net/wp-content/uploads/2013/05/veggies.jpgveggieshttps://savoringthepast.net/wp-content/uploads/2013/05/twistdeocrations.jpgtwistdeocrationshttps://savoringthepast.net/wp-content/uploads/2013/05/trimwall.jpgtrimwallhttps://savoringthepast.net/wp-content/uploads/2013/05/title.jpgTitlehttps://savoringthepast.net/wp-content/uploads/2013/05/strainveggies.jpgstrainveggieshttps://savoringthepast.net/wp-content/uploads/2013/05/seasonveggies.jpgseasonveggieshttps://savoringthepast.net/wp-content/uploads/2013/05/salamander.jpgSalamanderA White Pot, with sugar being browned on top with a period salamanderhttps://savoringthepast.net/wp-content/uploads/2013/05/rolloutwall.jpgrolloutwallhttps://savoringthepast.net/wp-content/uploads/2013/05/rice.jpgrice2017-06-15T18:16:07+00:00monthlyhttps://savoringthepast.net/2012/12/06/an-18th-century-cookbook-dedicated-to-the-sweet-tooth/2017-06-15T18:14:41+00:00monthlyhttps://savoringthepast.net/2012/11/19/a-standing-crust-recipe/https://savoringthepast.net/wp-content/uploads/2012/11/forming4.jpgforming4https://savoringthepast.net/wp-content/uploads/2012/11/forming2.jpgforming2Jon is using an improvised pastry dolly to raise this small standing crust.https://savoringthepast.net/wp-content/uploads/2012/11/forming1.jpgforming1https://savoringthepast.net/wp-content/uploads/2012/11/dredge-dough.jpgdredge doughhttps://savoringthepast.net/wp-content/uploads/2012/11/dough.jpgDoughhttps://savoringthepast.net/wp-content/uploads/2012/11/playdo.jpgPlaydohttps://savoringthepast.net/wp-content/uploads/2012/11/boiling-lard.jpgBoiling lard2017-06-15T18:14:27+00:00monthlyhttps://savoringthepast.net/2013/01/21/suet-part-two-what-it-is-what-it-isnt-and-what-to-look-for/https://savoringthepast.net/wp-content/uploads/2013/01/suet-muscle-fat1.jpgSuet Muscle Fathttps://savoringthepast.net/wp-content/uploads/2013/01/puddings.jpgpuddingshttps://savoringthepast.net/wp-content/uploads/2013/01/suet-muscle-fat.jpgSuet Muscle FatMuscle fat (left), suet (right)https://savoringthepast.net/wp-content/uploads/2013/01/suet.jpgsuetUse kidney fat, not muscle fat. It makes a HUGE difference!https://savoringthepast.net/wp-content/uploads/2013/01/rendered-suet.jpgrendered suethttps://savoringthepast.net/wp-content/uploads/2013/01/rendered-muscle-fat.jpgrendered muscle fat2023-02-18T01:12:49+00:00monthlyhttps://savoringthepast.net/2014/01/21/chocolate-a-light-and-wholesome-breakfast/https://savoringthepast.net/wp-content/uploads/2014/01/image3.jpgImage32017-06-15T18:11:00+00:00monthlyhttps://savoringthepast.net/2014/07/01/scotch-eggs/https://savoringthepast.net/wp-content/uploads/2014/07/image9.jpgImage9https://savoringthepast.net/wp-content/uploads/2014/07/image6.jpgImage6https://savoringthepast.net/wp-content/uploads/2014/07/image11.jpgImage112017-06-15T18:10:01+00:00monthlyhttps://savoringthepast.net/2014/07/21/currant-challenges/https://savoringthepast.net/wp-content/uploads/2014/07/currants.jpgcurrantsA Red-Currant Tarthttps://savoringthepast.net/wp-content/uploads/2014/07/img_2015.jpgIMG_2015Grape leaf (left) blackcurrant leaf (right)https://savoringthepast.net/wp-content/uploads/2014/07/img_2013.jpgIMG_2013https://savoringthepast.net/wp-content/uploads/2014/07/img_2008.jpgIMG_2008Red Ribes Currantshttps://savoringthepast.net/wp-content/uploads/2014/07/img_0019.jpgIMG_0019Grapes of Corinthhttps://savoringthepast.net/wp-content/uploads/2014/07/640px-zante_currant_drying_in_tsilivi.jpg640px-Zante_currant_drying_in_TsiliviGrapes of Corinth drying in the sun on Zakynthos Island (modern Zante). Photo by Robert Wallace, licensed by Creative Commons.https://savoringthepast.net/wp-content/uploads/2014/07/682px-redcurrant_berries.jpg682px-Redcurrant,_berriesCopyright, Creative Commons2017-06-15T18:09:48+00:00monthlyhttps://savoringthepast.net/2017/02/02/kitchen-pepper-recipes/https://savoringthepast.net/wp-content/uploads/2017/02/img_20170202_150158753.jpgimg_20170202_150158753https://savoringthepast.net/wp-content/uploads/2017/02/kitchenpeppercobbett02.pngkitchenpeppercobbett02https://savoringthepast.net/wp-content/uploads/2017/02/kitchenpeppercobbett01.pngkitchenpeppercobbett01https://savoringthepast.net/wp-content/uploads/2017/02/kitchenpepperfrazer.pngkitchenpepperfrazerhttps://savoringthepast.net/wp-content/uploads/2017/02/kitchenpeppermason.pngkitchenpeppermasonhttps://savoringthepast.net/wp-content/uploads/2017/02/kitchenpepperrundell.pngkitchenpepperrundell2018-02-02T17:43:52+00:00monthlyhttps://savoringthepast.net/2013/04/04/a-rare-glimpse-and-a-unique-resource/https://savoringthepast.net/wp-content/uploads/2013/04/william-ellis.jpgwilliam ellis2017-06-15T18:08:06+00:00monthlyhttps://savoringthepast.net/2013/06/03/18th-century-pasties-part-one/https://savoringthepast.net/wp-content/uploads/2013/06/suet.jpgsuethttps://savoringthepast.net/wp-content/uploads/2013/06/plug.jpgplughttps://savoringthepast.net/wp-content/uploads/2013/06/img_2034-2.jpgAn 18th Century Pasty with a "Proper Paste"https://savoringthepast.net/wp-content/uploads/2013/06/img_2034.jpgIMG_2034https://savoringthepast.net/wp-content/uploads/2013/06/wine.jpgwinehttps://savoringthepast.net/wp-content/uploads/2013/06/pour.jpgpourhttps://savoringthepast.net/wp-content/uploads/2013/06/pasty.jpgpastyhttps://savoringthepast.net/wp-content/uploads/2013/06/lear.jpglearhttps://savoringthepast.net/wp-content/uploads/2013/06/hole.jpgholehttps://savoringthepast.net/wp-content/uploads/2013/06/decor.jpgdecor2017-06-15T18:07:44+00:00monthlyhttps://savoringthepast.net/2012/07/12/recipes-using-bread-crust-chips-and-raspings/2017-06-15T18:07:21+00:00monthlyhttps://savoringthepast.net/2012/11/20/read-twice-bake-once/https://savoringthepast.net/wp-content/uploads/2012/11/nutmeg.jpgnutmeg2017-06-15T18:07:03+00:00monthlyhttps://savoringthepast.net/2013/01/08/salted-meat-for-a-journey-at-sea/https://savoringthepast.net/wp-content/uploads/2013/01/sir_charles_knowles_governor.jpgSir_Charles_Knowles_governorhttps://savoringthepast.net/wp-content/uploads/2013/01/640px-battle_of_grenada_mg_9372.jpg640px-Battle_of_Grenada_mg_93722017-08-28T20:29:24+00:00monthlyhttps://savoringthepast.net/2013/01/18/suet-part-one-its-role-in-18th-century-foodways-and-life/https://savoringthepast.net/wp-content/uploads/2013/01/siftingthepast_the-butchers-shop_bartolomeo-passerotti_1585_2.jpgsiftingthepast_the-butchers-shop_bartolomeo-passerotti_1585_2https://savoringthepast.net/wp-content/uploads/2013/01/siftingthepast_the-butchers-shop_bartolomeo-passerotti_1585.jpgsiftingthepast_the-butchers-shop_bartolomeo-passerotti_15852017-06-15T18:06:40+00:00monthlyhttps://savoringthepast.net/2013/06/10/18th-century-pasties-part-two/https://savoringthepast.net/wp-content/uploads/2013/06/spoon1.jpgspoon1https://savoringthepast.net/wp-content/uploads/2013/06/pinchedge1.jpgpinchedge1https://savoringthepast.net/wp-content/uploads/2013/06/mix1.jpgmix1https://savoringthepast.net/wp-content/uploads/2013/06/img_3057.jpgIMG_3057https://savoringthepast.net/wp-content/uploads/2013/06/img_2036.jpgIMG_2036https://savoringthepast.net/wp-content/uploads/2013/06/fry1.jpgfry1https://savoringthepast.net/wp-content/uploads/2013/06/done1.jpgdone1https://savoringthepast.net/wp-content/uploads/2013/06/deepfry1.jpgdeepfry12017-06-15T18:06:27+00:00monthlyhttps://savoringthepast.net/2013/06/11/18th-century-pasties-addendum/2017-06-15T18:06:19+00:00monthlyhttps://savoringthepast.net/2013/06/12/ships-biscuit-recipes/https://savoringthepast.net/wp-content/uploads/2013/03/lobscouse-jas_townsend_savoringthepast-1.jpgLobscouse-jas_Townsend_savoringthepast-1https://savoringthepast.net/wp-content/uploads/2012/06/biscut-stamp.jpgcutting round shapes in the bisket dough2017-06-15T18:06:03+00:00monthlyhttps://savoringthepast.net/2013/06/24/preserved-walnuts/https://savoringthepast.net/wp-content/uploads/2013/06/walnuts.jpgwalnuts2017-06-15T18:05:52+00:00monthlyhttps://savoringthepast.net/2014/04/24/a-ragout-of-french-beans/https://savoringthepast.net/wp-content/uploads/2014/04/image6.jpgImage6https://savoringthepast.net/wp-content/uploads/2014/04/image3.jpgImage3https://savoringthepast.net/wp-content/uploads/2014/04/image2.jpgImage2https://savoringthepast.net/wp-content/uploads/2014/04/image1.jpgImage1https://savoringthepast.net/wp-content/uploads/2014/04/image7.jpgImage72017-06-15T18:05:44+00:00monthlyhttps://savoringthepast.net/2014/05/05/stinging-nettle-soup/https://savoringthepast.net/wp-content/uploads/2014/05/img_0075.jpgIMG_0075https://savoringthepast.net/wp-content/uploads/2014/05/img_0050.jpgIMG_0050https://savoringthepast.net/wp-content/uploads/2014/05/img_0044.jpgIMG_0044https://savoringthepast.net/wp-content/uploads/2014/05/img_0003.jpgIMG_00032017-06-15T18:05:32+00:00monthlyhttps://savoringthepast.net/2014/08/28/18th-and-early-19th-century-cookbooks-digital-searchable-and-free/https://savoringthepast.net/wp-content/uploads/2014/08/screenshot02a.jpgScreenshot02aA full-view book in Google Books is searchable. Searches can also be done (with limited success) across your entire virtual library. https://savoringthepast.net/wp-content/uploads/2014/08/cookbooks.jpgcookbookshttps://savoringthepast.net/wp-content/uploads/2014/08/screenshot-08262014-043114-pm.pngScreenshot - 08262014 - 04:31:14 PM2017-10-31T06:29:53+00:00monthlyhttps://savoringthepast.net/2012/12/19/the-christmas-pie/https://savoringthepast.net/wp-content/uploads/2012/12/jar.jpgjarhttps://savoringthepast.net/wp-content/uploads/2012/12/suet.jpgsuethttps://savoringthepast.net/wp-content/uploads/2012/12/mince-pie-1.jpgmince pie 1https://savoringthepast.net/wp-content/uploads/2012/12/ws-950.jpgws-950https://savoringthepast.net/wp-content/uploads/2012/12/beef_suet-01.jpgBeef_suet-01Beef Suethttps://savoringthepast.net/wp-content/uploads/2012/12/citron.jpgcitronA Citron Fruithttps://savoringthepast.net/wp-content/uploads/2012/12/grape_rasins_plus_zante_currants.jpgGrape_Rasins_plus_Zante_CurrantsRaisins (left), Currants (right)2017-06-15T18:02:54+00:00monthlyhttps://savoringthepast.net/2013/01/22/suet-part-three-preparing-it/https://savoringthepast.net/wp-content/uploads/2013/01/wrapped-2.jpgwrapped-2https://savoringthepast.net/wp-content/uploads/2013/01/pour-into-pan-2.jpgpour into pan-2https://savoringthepast.net/wp-content/uploads/2013/01/graves2-2.jpggraves2-2Graveshttps://savoringthepast.net/wp-content/uploads/2013/01/seive-2.jpgseive-2https://savoringthepast.net/wp-content/uploads/2013/01/pot-2.jpgpot-2https://savoringthepast.net/wp-content/uploads/2013/01/diced-2.jpgdiced-2Even when finely diced, some of the connective tissue is still present.https://savoringthepast.net/wp-content/uploads/2013/01/picking-11.jpgpicking 1The connective tissue must be picked as much as possible before using the suet raw.https://savoringthepast.net/wp-content/uploads/2013/01/connective-tissue1.jpgconnective tissueSuet is filled with connective tissuehttps://savoringthepast.net/wp-content/uploads/2013/01/picking-1.jpgpicking 1Picking the connective tissue from the suethttps://savoringthepast.net/wp-content/uploads/2013/01/connective-tissue.jpgconnective tissueSuet is full of connective tissue2017-12-07T15:21:37+00:00monthlyhttps://savoringthepast.net/2013/01/23/suet-part-four-a-few-recipes/https://savoringthepast.net/wp-content/uploads/2012/06/whitepot10.jpgWhitePot102017-06-15T18:00:35+00:00monthlyhttps://savoringthepast.net/2013/02/11/a-pork-pie-with-a-standing-crust/https://savoringthepast.net/wp-content/uploads/2013/02/meat-pie-fb.jpg2017-06-15T18:00:21+00:00monthlyhttps://savoringthepast.net/2013/05/28/standing-crust-pie-recipes/2017-06-15T17:59:44+00:00monthlyhttps://savoringthepast.net/2013/11/22/chocolate-biscuits/https://savoringthepast.net/wp-content/uploads/2013/11/image12.jpgImage12https://savoringthepast.net/wp-content/uploads/2013/11/image11.jpgImage11https://savoringthepast.net/wp-content/uploads/2013/11/image10.jpgImage10https://savoringthepast.net/wp-content/uploads/2013/11/image9.jpgImage9https://savoringthepast.net/wp-content/uploads/2013/11/image8.jpgImage8https://savoringthepast.net/wp-content/uploads/2013/11/image7.jpgImage7https://savoringthepast.net/wp-content/uploads/2013/11/image6.jpgImage6https://savoringthepast.net/wp-content/uploads/2013/11/image5.jpgImage5https://savoringthepast.net/wp-content/uploads/2013/11/image4.jpgImage4https://savoringthepast.net/wp-content/uploads/2013/11/image3.jpgImage32017-06-15T17:58:35+00:00monthlyhttps://savoringthepast.net/2014/11/10/hasty-fritters/https://savoringthepast.net/wp-content/uploads/2014/11/p1020010.jpgP1020010https://savoringthepast.net/wp-content/uploads/2014/11/img_1031.jpgIMG_1031https://savoringthepast.net/wp-content/uploads/2014/11/img_1029.jpgIMG_1029https://savoringthepast.net/wp-content/uploads/2014/11/frying1.jpgFrying1https://savoringthepast.net/wp-content/uploads/2014/11/dough1.jpgDough1https://savoringthepast.net/wp-content/uploads/2014/11/beer2.jpgBeer2https://savoringthepast.net/wp-content/uploads/2014/11/beer-2.jpgBeer-22017-06-15T17:58:03+00:00monthlyhttps://savoringthepast.net/2016/05/04/cornbread/https://savoringthepast.net/wp-content/uploads/2016/05/cornbread-time-0_04_0820.jpgCornbread (Time 0_04_08;20)https://savoringthepast.net/wp-content/uploads/2016/05/cornbread-time-0_02_1621.jpgCornbread (Time 0_02_16;21)https://savoringthepast.net/wp-content/uploads/2016/05/cornbread-time-0_02_3319.jpgCornbread (Time 0_02_33;19)https://savoringthepast.net/wp-content/uploads/2016/05/cornbread-time-0_02_3910.jpgCornbread (Time 0_02_39;10)https://savoringthepast.net/wp-content/uploads/2016/05/cornbread-time-0_01_2305.jpgCornbread (Time 0_01_23;05)https://savoringthepast.net/wp-content/uploads/2016/05/cornbread-time-0_02_0404.jpgCornbread (Time 0_02_04;04)https://savoringthepast.net/wp-content/uploads/2016/05/cornbread-time-0_00_4706.jpgCornbread (Time 0_00_47;06)https://savoringthepast.net/wp-content/uploads/2016/05/cornbread-time-0_01_0000.jpgCornbread (Time 0_01_00;00)https://savoringthepast.net/wp-content/uploads/2016/05/cornbread-time-0_07_0906.jpgCornbread (Time 0_07_09;06)https://savoringthepast.net/wp-content/uploads/2016/05/cornbread-time-0_07_5613.jpgCornbread (Time 0_07_56;13)2017-06-15T17:57:55+00:00monthlyhttps://savoringthepast.net/2016/06/08/a-simple-recipe-for-on-the-trail/https://savoringthepast.net/wp-content/uploads/2016/05/on-the-trail-time-0_01_1321.jpgOn the Trail (Time 0_01_13;21)https://savoringthepast.net/wp-content/uploads/2016/05/on-the-trail-time-0_02_2306.jpgOn the Trail (Time 0_02_23;06)https://savoringthepast.net/wp-content/uploads/2016/05/on-the-trail-time-0_03_4713.jpgOn the Trail (Time 0_03_47;13)https://savoringthepast.net/wp-content/uploads/2016/05/on-the-trail-time-0_01_0225.jpgOn the Trail (Time 0_01_02;25)https://savoringthepast.net/wp-content/uploads/2016/05/on-the-trail-time-0_02_4605.jpgOn the Trail (Time 0_02_46;05)https://savoringthepast.net/wp-content/uploads/2016/05/on-the-trail-time-0_03_0327.jpgOn the Trail (Time 0_03_03;27)2017-06-15T17:57:47+00:00monthlyhttps://savoringthepast.net/2016/07/21/beef-steak-pie/https://savoringthepast.net/wp-content/uploads/2016/06/beef-steak-pie-time-0_08_3211.jpgBeef Steak Pie (Time 0_08_32;11)https://savoringthepast.net/wp-content/uploads/2016/06/beef-steak-pie-time-0_02_1800.jpgBeef Steak Pie (Time 0_02_18;00)https://savoringthepast.net/wp-content/uploads/2016/06/beef-steak-pie-time-0_03_3823.jpgBeef Steak Pie (Time 0_03_38;23)https://savoringthepast.net/wp-content/uploads/2016/06/beef-steak-pie-time-0_08_0604.jpgBeef Steak Pie (Time 0_08_06;04)https://savoringthepast.net/wp-content/uploads/2016/06/beef-steak-pie-time-0_00_1325.jpgBeef Steak Pie (Time 0_00_13;25)https://savoringthepast.net/wp-content/uploads/2016/06/beef-steak-pie-time-0_01_2129.jpgBeef Steak Pie (Time 0_01_21;29)2017-06-15T17:57:39+00:00monthlyhttps://savoringthepast.net/2016/07/23/the-best-bread-pudding-yet/https://savoringthepast.net/wp-content/uploads/2016/06/best-bread-pudding-time-0_00_1319.jpgBest Bread Pudding (Time 0_00_13;19)https://savoringthepast.net/wp-content/uploads/2016/06/best-bread-pudding-time-0_01_1914.jpgBest Bread Pudding (Time 0_01_19;14)https://savoringthepast.net/wp-content/uploads/2016/06/best-bread-pudding-time-0_02_0712.jpgBest Bread Pudding (Time 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page2012-07-18T15:22:58+00:00monthlyhttps://savoringthepast.net/2012/07/17/pan-perdu-or-as-we-call-it-french-toast/https://savoringthepast.net/wp-content/uploads/2012/07/frying.jpgfryinghttps://savoringthepast.net/wp-content/uploads/2012/07/sack-sauce.jpgSack saucehttps://savoringthepast.net/wp-content/uploads/2012/07/dipping.jpgdippinghttps://savoringthepast.net/wp-content/uploads/2012/07/yolks.jpgyolkshttps://savoringthepast.net/wp-content/uploads/2012/07/chipped-bread.jpgchipped breadhttps://savoringthepast.net/wp-content/uploads/2012/07/payn-perdue1.jpgPayn Perdue1https://savoringthepast.net/wp-content/uploads/2012/07/two-fifteenth-century-cookery-books-harleian-m279-pain-perdu1.pngTwo fifteenth-century cookery-books. 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