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Tag Archives: steel
Suet, Part One: Its role in 18th Century Foodways and Life
Scan through almost any 18th century cookbook and you will find a recurring term: Suet. Suet was an important ingredient in English cooking. It’s still used today, though it seems to have reserved its spot on British grocery shelves much more … Continue reading
Posted in 18th Century Cooking, Baking, Historic Cooking, Ingredients, Medicine, Recipe
Tagged black paper, carbon paper, fish bait, hays, moxon, paint, pomade, rundell, steel, suet
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Savoring the Past 