In a Georgian Kitchen

This time, an ornamented pie lid made by noted food historian Ivan Day, using a pattern from Edward Kidder’s Receipts of Pastry and Cookery (London: ca.1720).

Wordsworth House 18 July 2017 pastry

Posh white flour being more of an upperclass thing in the Georgian world, and time spent creating it being precious, this pastry lid would have been an item of value to the household.

A lid to be lifted and reused, not consumed!

Sort of like the salt pastry Christmas ornament of my youth. Do children still make those? I hope so.

Peace,
Herdygirl

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