Tag Archives: pastry

A Simply Fantastic Lemon Cream

Posted on August 21, 2015 by jmalin1026

Don’t be fooled by the word “cream.” This delicious recipe for Lemon Cream from Amelia Simmons’ cookbook American Cookery (1796), is ironically completely dairy-free. Instead, it uses an interesting egg-cooking technique which yields a delicious custard-like dessert. While fruit creams of this … Continue reading →

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Hasty Fritters

Posted on November 10, 2014 by Kevin Carter

Here’s a recipe that was apparently popular enough that it was copied almost verbatim in several 18th century cook books. It’s a recipe for fritters. A fritter, also occasionally called a fraze, was a fried pastry, like a doughnut. They were … 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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Suet, Part Four: A Few Recipes.

Posted on January 23, 2013 by Kevin Carter

While perusing several 18th century cookbooks, I’ve identified and included below a selection of recipes using suet. I chose these recipes because they seem to be fairly typical representations of food categories which commonly use suet: puddings, dumplings, pastry crusts, … Continue reading →

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The Crust of Time

Posted on October 29, 2012 by Kevin Carter

While many foods (and people’s taste preferences for them) have changed dramatically over years of culinary evolution, some remain unaltered from their ancestral origins. Take pie crusts, for instance: any trustworthy modern recipe likely calls for flour, cold butter and/or … Continue reading →

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