SC - alcohol revisited

[LrdRas@aol.com]

And it came to pass on 29 Jan 01, , that WyteRayven at aol.com wrote:

> I ended up 
> with a paste, more the consistency of muffin batter. There would have been no 
> way to roll this out without adding a lot more flour, but that would make it 
> a dough, rather than a paste. Am I interpreting this wrong?

"Paste" in period recipes, usually means something closer to 
"pastry dough".

> I used the measurements for flour that was suggested by the author of the 
> book.  She says that a pound of flour amounts to about 3 cups of American 
> flour. So I was reluctant to use the amount that I would have to have used to 
> be able to roll this out. 

It tends to be more than that.  One thing I would highly recommend 
to anyone getting into redaction is an electronic kitchen scale.
 

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
now at a new address: rcmann4 at earthlink.net