Tag Archives: baking

18th Century Pasties: Addendum

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 One

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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The Complexities and Perils of Baking a Cake

In her 1807 book “A New System of Domestic Cookery; Formed upon Principles of Economy, and Adapted to the use of Private Families,” Maria Eliza Ketelby Rundell offers wonderfully helpful advice to the novice baker, especially when it comes to … Continue reading

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18th Century No-Knead “French” Bread

There have been a number of videos floating around on YouTube the past few years which present an interesting method of baking bread. It’s called “no-knead bread.” It’s an easy recipe that uses a simple dough baked in a Dutch … Continue reading

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