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Butter the Size of an Egg
Historic Cooking and Recipes
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Category: Ingredients

To sift, or not to sift…

2 May 2020 Michael Sheldon Leave a comment

To sift, or not to sift, that is the question… Many recipes call for sifting flour, especially older recipes. Primarily,…

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Posted in: General Discussion, Ingredients

Yesteryear’s Cabbages

19 November 2017 Michael Sheldon Leave a comment

The ingredients of the past may be very different from today.

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Posted in: Ingredients Filed under: 18th Century, Historic Recipe

On Types of Flour

21 September 2017 Michael Sheldon 1 Comment

A quick overview of the types of wheat used in flour, and their importance in historic cooking.

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Posted in: General Discussion, Ingredients Filed under: Bread

Yeast

4 September 2017 Michael Sheldon Leave a comment

Yeast prior to the 20th century was quite different from today’s bread yeasts.

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Posted in: Ingredients Filed under: 18th Century, 19th Century, Bread

Butter, Salted vs. Unsalted

12 August 2017 Michael Sheldon Leave a comment

In modern cooking, cooks often prefer unsalted butter, giving more control over how much salt goes into a dish. Salted…

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Posted in: Ingredients

Mirepoix

6 August 2017 Michael Sheldon Leave a comment

An essential prepared ingredient in French cooking both now and in antiquity.

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Posted in: Ingredients, Recipes Filed under: 19th Century, Historic Recipe, Vegetable, Vegetarian

Flour!

2 August 2017 Michael Sheldon Leave a comment

My order of heritage wheat flour from Hayden Mills arrived!

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Posted in: General Discussion, Ingredients Filed under: 19th Century

Butter the size of an egg

Is 1/4 cup, 2oz, 60ml

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Recent Posts

  • Rye Pancake
  • The sieve, the old-school food processor.
  • To sift, or not to sift…

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