ANCIENT-FOOD-TECH Archives

February 2015, Week 1

ANCIENT-FOOD-TECH@LISTSERV.DARTMOUTH.EDU
Options: Use Monospaced Font
Show HTML Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
Re: fat use and storage
From:
Ralph Hancock <[log in to unmask]>
Reply To:
Ralph Hancock <[log in to unmask]>
Date:
Thu, 5 Feb 2015 19:33:44 +0000
Content-Type:
multipart/alternative
Parts/Attachments:
text/plain (630 bytes) , text/html (1282 bytes) 
Trudy Kawami wrote:

>  So this may be behind a 19th century Wisconsin diary comment I read that
> described the apple pie as being big as a wagon wheel & twice as hard?
>

I think that's just being economical with the lard. Huff paste was made of
flour and water and sometimes a trace of suet, and was very hard indeed.

According to Wikipedia, huff paste survives in the 'Devizes pie':
https://en.wikipedia.org/wiki/Devizes_pie
I had never heard of this.

RH

########################################################################

To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link:
https://listserv.dartmouth.edu/scripts/wa.exe?SUBED1=ANCIENT-FOOD-TECH

ATOM RSS1 RSS2