[Sca-cooks] Standing crust

[Alex Clark]

At 11:34 PM 2/16/2004 -0500, Doc wrote:
>Cut the shortening into the flour, mix in water a bit at a time, roll out. 
>. . .

Does anyone know of any period documentation for cutting fat into dry 
ingredients like this? The earliest pastry recipe that I know of with cut 
fat is from Digby, and the fat is mixed into the dough, not into the dry 
ingredients.

Alex Clark/Henry of Maldon