Free from the kitchen
Every recipe on this site is free to read and nothing asks for your email. These are the reference sheets — the things that make the recipes easier to actually use.
TEN SHEETS · THIRTEEN PRINTABLE PAGES
The Kitchen Table Papers
Everything a recipe assumes you already know, written down in one place. Ratios, tin capacities, substitutions, what to do when a bake goes wrong, how long things keep, and printable labels for whatever you give away.
Print it, keep it inside a cupboard door, and stop looking things up mid-recipe with flour on your hands.
[ EmailOctopus form embed — The Kitchen Table Papers ]
What’s inside
The Ratio Almanac
Nine proportions worth knowing, and what goes wrong on either side of them. All by weight, because a cup of flour is 120g or 145g depending only on how it was scooped.
Tins and Temperatures
What your tin actually holds, what to use instead when you haven’t got it, and how hot everything wants to be.
When You Have Run Out
What to use instead, and what it will cost you. Every substitution is a trade — the third column is the honest part.
What Went Wrong
Look up the symptom. The cause is almost always one thing, and usually not the one people blame.
Putting Up Safely
Jams, jellies, marmalade and pickles — the pH line that decides whether a boiling water bath is enough, and which fruit sets on its own.
Labels and Tags
Four pages of them. Six sizes of jar label, plus gift tags with six sentiments already written and a line for your name. Type into them on screen, or print blank and write by hand.
The Christmas Baking Countdown
Every recipe has a right moment. This is when to start — counted in weeks rather than dates, so it works wherever you are.
The Keeping Charts
How long everything actually lasts, at cool room temperature, refrigerated and frozen. One chart for each book. Airtight matters more than cold.
The Preserving Year
What to put by and the season it’s worth doing, grouped by what’s ready rather than by date — because the fruit decides anyway.
Print at 100 percent, actual size, with scaling switched off. The label pages can be typed into using Acrobat Reader or Preview.
IN PROGRESS
The Old Kitchen Handbook
The Papers tell you how to cook. This one tells you how to read — a moderate oven in real degrees, a teacup of sugar in grams, butter measured by the size of an egg, and the ingredient names that quietly changed meaning. Print it and any old cookbook becomes usable.
Sign up for the Papers above and this will come to you when it’s ready, along with whatever follows it.
Looking for the recipes?
They’re all free, and none of them ask for your email. Rhubarb crumble, molasses cookies, tea biscuits, homemade butter and the rest — read them, print them, cook from them.