[Sca-cooks] Standing crust

[Nancy Kiel]

My impression is that a short crust is supposed to be light and flaky, and a 
standing crust is supposed to be tough and literally "long-standing," so it 
would be hard to get a short crust to stand by itself.



Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.





>That's about the earliest reference to a short crust that I've come across. 
>  In the same source is a recipe for meat pies which has a note at the end 
>stating "and yf you wyll have paest royall, take butter and yolkes of egges 
>and so tempre the flowre to make the paeste."
>
>Really though, I make no claim that what I made was period - the whole 
>topic seems to be something that's very hard to thoroughly document.  I was 
>basically trying to see what I could do with short crust in the way of 
>making a serving dish.
>
>- Doc
>
>

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