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Tag Archives: suet
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
Posted in 18th Century Cooking, Baking, Historic Cooking, Ingredients, Pies, Recipe, Video
Tagged baking, beef, Charles Carter, pastry, pasty, puff, suet
5 Comments
A Pork Pie with a Standing Crust
In a previous post, I presented three common types of pastry crust used in the 18th century: the standing crust, the puff paste, and the short paste. These are fairly broad categories of crusts, and recipes for numerous variations for … Continue reading
Posted in 18th Century Cooking, Historic Cooking, Ingredients, Pies, Recipe, Video
Tagged caudle, crust, lear, melton-mowbray, paste, pie, pork, standing, suet
13 Comments
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
8 Comments