SC - meat pies (of a sort)
rudin@okway.okstate.edu
rudin at okway.okstate.edu
Tue Dec 16 12:20:13 PST 1997
At 12:52 AM -0500 12/16/97, MISS PATRICIA M HEFNER wrote:
>-- [ From: Patricia M. Hefner * EMC.Ver #2.5.3 ] --
>
>Does anyone have a pie-pastry recipe?
Let me answer on a tangent, by asking a different question:
Does anyone have good information on when medieval pie crusts were pastry
(i.e. a dough with significant amounts of shortening) and when they were
basically flour/water (like a pizza crust) or something else? My impression
is that while you may occasionally get instructions for the crust, most of
the recipes simply tell you to make a coffin or whatever. We do most of
ours as pastry, but I have a strong suspicion that many should be
flour/water--perhaps all that do not specify additional ingredients. The
earliest explicit pastry shell recipe that comes to mind is, I believe,
16th century.
David/Cariadoc
http://www.best.com/~ddfr/
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