A quick overview of the types of wheat used in flour, and their importance in historic cooking.
A 19th century baking powder biscuit, simple, tender, and delicious.
From a handwritten book of recipes from the 19th century.
Yeast prior to the 20th century was quite different from today’s bread yeasts.
Timbale of Cold Meat, from Miss Parloa’s Kitchen Companion, 1887 For a large part, meat recipes prior to the 20th…