[Sca-cooks] pastry

[Terry Decker]

I think the adaptation of Cruste Rolls is in the Florilegium.  The dough
would probably be suitable for this purpose.  As I remember it, it was two
eggs, a cup to a cup and a half of flour, a little salt to improve the
flavor, and enough water to make it pliable. It makes a dough that fries or
blind bakes crisp, but it doesn't hold up to thin liquids very well.

Most of the time, the early cookbooks say, "make a paste," but you don't
find many recipes until the 15th and 16th Centuries.  Later recipes seem to
add more fat than earlier ones.

Bear


>> > From: jemoore at firstam.com
>> >
>I am going to enter crispels in an A&S this weekend.  In the forme of cury
>it just says pastry dough and I'm not finding a pastry dough recipe in the
>book.  I'm thinking possibly a puff dough?
>
>Any ideas?
>