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16 février 2024
- doi: 10.58079/vz40
info:eu-repo/semantics/openAccess
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Amanda Herbert, « Food for Thought: A Medieval Experiment with Ale Pastry », The Recipes Project, ID : 10.58079/vz40
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By Florence Swan Whilst digging through medieval English cookery collections for my thesis I came across a curious fifteenth-century recipe that suggests using ale to make pastry short and supple: ‘Yf ye will have your past short and sopill that ye bake with, knede hit with good ale and it will be short’.[1] Intrigued by what appears at first to be an early English recipe for shortcrust pastry, I thought I’d give it a go. I am partnered with Blackfriars Restaurant in Newcastle for my...