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Lenten Pastry
Aethelind of Earbeswald

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Original Recipe

[name of original recipe]

[look up original recipe source -- redon et al p.224]
[text of original recipe]. 
Translation:  [text of translation]. ([source of translation])



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

Preparation Steps

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.

Redaction Notes

[text of redaction notes]


  • Redon, Odile, et. al.  The Medieval Kitchen.  The University of Chicago Press, Chicago, 1988.

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