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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 caudle, crust, lear, melton-mowbray, paste, pie, pork, standing, suet
13 Comments
Savoring the Past 