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Raised Crust for Meat Pies, or Foxels

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raised Crust for Meat Pies, or Foxels

Oven, in the book's wordsA quick oven

Ingredients

Directions

  1. Boil water with lard and dripping or butter.

  2. While hot, mix with flour to form a stiff paste.

  3. Knead and beat the paste with a rolling pin until smooth.

  4. Soak a lump of the paste in a cloth until near cold.

  5. Roll the paste to the desired thickness and cut out the top and bottom of the pie.

  6. Cut a long piece for the sides and attach it to the bottom using egg to adhere.

  7. Fill the pie and cover with the top crust, pinching the edges together.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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