SC - TI Article - Support Kitchen

[david friedman]

At 9:13 AM -0400 9/12/00, Jenne Heise wrote:
>  > On the other hand, there is a large gap between "they ate meat pies"
>>  and "this particular meat pie is a period dish." The information
>>  quoted from Domostroi, while interesting, is well short of a clear
>>  recipe. The English sources, on the other hand, do give recipes, so
>>  if you want to make a period meat pie, the recipes are readily
>>  available.
>
>But don't the English sources use pastry dough, rather than bread dough?
>That's how I remember it...


The 13th-15th c. recipes generally don't say what the paste they are 
making their coffins out of is. I don't think it is a raised dough, 
however. My guess is either a flour/water/fat dough like a modern pie 
crust or else a flour/water dough, giving an effect more like tough 
pizza crust.

My only real evidence (in favor of the latter version) is that there 
are occasionally recipes that specify fat in the dough, which 
suggests that the default version doesn't have it, but that isn't 
very strong evidence. Does anyone have any better information on what 
they used?
- -- 
David/Cariadoc
http://www.daviddfriedman.com/