|
The Stewpot Recipe Gallery
Lenten Pastry
by
Aethelind of Earbeswald
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])
Redaction
Ingredients:
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]
References
-
Redon, Odile, et. al. The Medieval Kitchen. The University
of Chicago Press, Chicago, 1988.
|