Monthly Archives: February 2013

A Pork Pie with a Standing Crust

In a previous post, I presented three common types of pastry crust used in the 18th century: the standing crust, the puff paste, and the short paste. These are fairly broad categories of crusts, and recipes for numerous variations for … Continue reading

Posted in 18th Century Cooking, Historic Cooking, Ingredients, Pies, Recipe, Video | Tagged , , , , , , , , | 13 Comments