[Sca-cooks] Re: Pie Crusts

[Stefan li Rous]

Samrah commented:
> My teacher's aide, who worked as a pastry chef
> during the summer break, said until the shortening is walnut sized. His
> pie crusts were flakier. My mothers were tougher, errr, more period,
> although I understand period pie crusts were hard as bricks to replace
> the pan!
I believe the comments a while back on this list were that the period 
pie crusts used to back meats or fruits often had no fat added at all. 
If you aren't overwhelmed by the list of files I listed in my last 
message to you, perhaps these Florilegium files might be of interest.
In the FOOD section:
pies-msg          (57K)  7/26/02    Period pie crusts, meat and fruit 
pies.
In the FOOD-FRUITS section:
fruit-pies-msg    (45K)  1/ 5/01    Period fruit pies. Recipes. Baking 
pies.
In the FOOD-MEATS section:
meat-pies-msg    (130K)  5/ 7/01    Period meat pies. Recipes.
In the FOOD-SWEETS section:
custards-msg      (17K) 12/20/00    Period custards, custard tarts and 
pies.
Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****