Pre-1900 Verified Methods
Real butter. Real bread. Real ingredients. Methods perfected over centuries, verified against pre-1900 documentation, adapted for modern kitchens.
A true sourdough using wild-caught starter, no commercial yeast. Fermented 24 hours for proper flavour and digestibility.
Fresh butter from raw cream, the way it was made for centuries. Includes cultured butter variation with natural tang.
Flaky, tender crust using rendered leaf lard. The secret to perfect pies that modern recipes lost.
Salt-brined vegetables fermented in crocks, no vinegar. Living probiotics and complex flavour our ancestors knew.
A puffy, eggy oven pancake from the 1800s German tradition. Impressive presentation, simple ingredients.
Rich, gelatinous broth from roasted bones. The foundation of traditional cooking and true nourishment.
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