Eva forwarded me a link to an amazing site, Deborah’s Pantry. This site is seriously the go-to for all your hard to fine 18th and 19th century culinary needs.
Items I want particularly excited about:Nutmegs with the mace still on it!! I have been trying to explain to people what this looks like for years.
Loaf Sugar: “Sugar was purchased in tall conical loaves. Pieces were cut from them with special sugar-cutting implements. Well-to-do households bought whole sugar loaves, but smaller quantities could be purchased from the apothecaries (originally sugar was treated as a spice), and later from apothecaries and grocers. Loaf sugar is suitable for use in cooking and baking without being clarified further (boiled to remove scum).”Seeing these loafs was also great, because it answered my questions about how refined baking sugar was; the answer is very. These loaves are quite white. And the best part? She makes them herself:
“Sugar Loaves may not be available for immediate shipment: Deborah refines the sugar properly and makes the loaves herself using 18th-century techniques, and the curing process is very time-consuming.”
Deborah also carries two types of historic leavening, Saleratus, a 19th Century leavening; and Pearlash, appropriate for the 18th century. When I do my historic baking, I substitute Baking Powder with no adverse side affects, and will probably continue to do so. But it’s nice to know the real stuff is out there.
And she’s having a sale in August!