Our library of articles contains a great deal of information about local history and includes many interesting photos.
One thing that unites people of all time periods is a love of food. That's why at CI, we enjoy using our Hearth fires and Bake Ovens so often to recreate historic recipes. Nothing makes a space feel more lived-in than the fresh smell of baked goods, and it has the added benefit of filling our stomachs.
Many people have asked for recipes that they can try at home, and so we recently made a video detailing the process of making a meat pasty.
(press f to enable full screen)
But where do these recipes come from?
There are scores of Historic Recipe books available online for free and in print. Our Library has a wealth of them too.
For this recipe we followed Hannah Glasses "Art of Cookery Made Plain and Easy" to make a shortcrust pastry and some meat filling:
Historic Recipes can be a little vague on many options though, so when cooking at home, it's important to get a few more details.
To Make 6 Meat Pasties
Preparation: 30 minutes
Cooking: 30 minutes
2 1/2 cups (310g/10oz) plain flour
1/2 teaspoon dry mustard
120 g (4 oz) butter, chopped
250 g (8 oz) round or blade steak, finely chopped (or meat of your choice)
2 small floury potatoes, finely chopped
1 onion, finely chopped
1/4 cup (15 g/ 1/2 oz) chopped fresh parsley
1/4 cup (60ml/2fl oz) beef or chicken stock
1/4 teaspoon English mustard
1 teaspoon grated horseradish
beaten egg, to glaze
Good luck and have fun. Pasties can be individualised to your favourite fillings for every member of the family!