[Sca-cooks] Standing crust
Daniel Myers
edouard at medievalcookery.com
Thu Feb 19 06:28:30 PST 2004
Seemed to work pretty well for me. The crust was a double-walled
cylinder, with each wall about a quarter inch thick. I think it would
have worked better if I'd filled the crust with dried beans while it
baked (I'll try that for next time). Of course I don't intend for the
crust to be particularly durable. As long as it lasts through the
dinner then I'll be happy.
- Doc
On Feb 18, 2004, at 9:04 PM, Nancy Kiel wrote:
> 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.
>
>
>
>> 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.
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