The Stewpot Recipe Gallery
Aethelind of Earbeswald
[name of original recipe]
[look up original recipe source -- redon et al p.224]
[text of original recipe].
Translation: [text of translation]. ([source
2/3 cup wheat flour
3 cups unbleached flour
1 tsp sea salt
4 tbsp olive oil, chilled
2/3-1 cup very cold water
Combine all ingredients and knead vigorously until smooth,
rather soft dough forms. Refrigerate at least an hour wrapped in plastic
wrap or moist towel.
Number of Servings
Makes enough crust for one double-crust pie.
[text of redaction notes]
Redon, Odile, et. al. The Medieval Kitchen. The University
of Chicago Press, Chicago, 1988.