We conclude our Dutch oven series today with a recipe from Maria Rundell’s, “A New System of Domestic Cookery.” This is a minced pie that uses a surprising main ingredient: lemons! Baking this recipe in a Dutch oven is very easy if you use the techniques we have learned in previous episodes. Enjoy!
The Dutch oven was perfectly suited for use on the frontier. One can fry in it, make stews and soups with it, as well as bake in it. While the first two cooking methods are fairly easy, baking with a Dutch oven can be a little intimidating. With a few hints and a little experimentation and practice, baking in this 18th-century pot can be easy and rewarding. We hope you enjoyed this little series!
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