[Sca-cooks] Pie dough

Claire Clarke angharad at adam.com.au
Sat Feb 13 03:01:35 PST 2010

Message: 7
Date: Thu, 11 Feb 2010 10:48:29 -0500
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Sca-cooks Digest, Vol 46, Issue 27
Message-ID: <A4249236-F767-44C2-B5CF-363287312F55 at verizon.net>
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On Feb 11, 2010, at 5:53 AM, Claire Clarke wrote:

> Yeah, I can't say I've seen any (pre-16th century) period recipe for dough
> (where they actually describe the dough) mention shortening. Sometimes
> are eggs (which are not permitted in Lent, but are on some other fast
> and/or almond milk. This could be because 'everyone knew' how to make
> pastry so the only time they described it was when it was different, but I
> suspect it was mostly flour and water paste (it's not that unpleasant),
> almond milk and eggs for more delicate cases (if you'll excuse the pun). 

I think there's one 14th-century French description of a pie dough being
made with little bits of lard (probably unrendered). I remember getting into
an... erm... animated, respectful discussion... here on this list several
years ago on a point of translation, with someone whose French is a lot
better than mine.

However, I'm not aware of any specific suggestions on what to do in Lent
when lard or other animal fat is out.


Oooh ooh oooh (to quote shaggy dog). I don't suppose you have a reference
for that recipe? I mean, I wonder if the lard was for the dough or the


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