SC - My first attempt at a period(ish) recipe. (Very Long!)
Robin Carroll-Mann
rcmann4 at earthlink.net
Mon Jan 29 19:45:53 PST 2001
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
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