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- Q5929511 subject Q6489503.
- Q5929511 subject Q7213608.
- Q5929511 subject Q7319268.
- Q5929511 subject Q7354121.
- Q5929511 subject Q8963780.
- Q5929511 abstract "Huff paste was a cooking technique involved making a stiff pie shell or coffyn using a mixture of flour, suet, and boiling water. The pastry when cooked created a tough protective layer around the food inside. When cooked, the pastry would be discarded as it was virtually inedible. However the shell became soaked with the meat juices and was sometimes eaten by house servants after the meal had concluded.Its main purpose was simply to create a solid container for the pie’s ingredients. The flour itself was stronger than normal flour, often made from coarsely ground rye, and suet, which was mixed with hot water to create an early form of hot water crust pastry.Huff paste could be moulded into a variety of shapes, called 'coffyns' or 'coffers', similar to a Cornish pasty. Another benefit of these early pies was that meat could be preserved for several months and the food contained within was protected from contamination. It also allowed food to be preserved so that country dwellers could send it over long distances as gifts to their friends in other towns or other areas.Occasionally shells of huff paste were baked empty, or "blind". After baking, the pastry was brushed with egg yolk to give it a golden color. Later, the shell was filled with a mixture of meat and spices and then baked.A dish from Wiltshire, called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste.".
- Q5929511 country Q145.
- Q5929511 ingredient Q36465.
- Q5929511 ingredient Q420683.
- Q5929511 ingredientName "Flour,suet, boiling water".
- Q5929511 type Q477248.
- Q5929511 wikiPageExternalLink www.huffingtonpost.com.
- Q5929511 wikiPageExternalLink 2187.
- Q5929511 wikiPageWikiLink Q12099.
- Q5929511 wikiPageWikiLink Q126777.
- Q5929511 wikiPageWikiLink Q1412680.
- Q5929511 wikiPageWikiLink Q145.
- Q5929511 wikiPageWikiLink Q157484.
- Q5929511 wikiPageWikiLink Q16984980.
- Q5929511 wikiPageWikiLink Q23183.
- Q5929511 wikiPageWikiLink Q3244979.
- Q5929511 wikiPageWikiLink Q36465.
- Q5929511 wikiPageWikiLink Q420683.
- Q5929511 wikiPageWikiLink Q477248.
- Q5929511 wikiPageWikiLink Q4926488.
- Q5929511 wikiPageWikiLink Q5267591.
- Q5929511 wikiPageWikiLink Q6489503.
- Q5929511 wikiPageWikiLink Q7213608.
- Q5929511 wikiPageWikiLink Q7319268.
- Q5929511 wikiPageWikiLink Q7354121.
- Q5929511 wikiPageWikiLink Q837341.
- Q5929511 wikiPageWikiLink Q8963780.
- Q5929511 country Q145.
- Q5929511 mainIngredient "Flour, suet, boiling water".
- Q5929511 name "Huff paste".
- Q5929511 type Q477248.
- Q5929511 type Food.
- Q5929511 type FunctionalSubstance.
- Q5929511 type Thing.
- Q5929511 type Q2095.
- Q5929511 comment "Huff paste was a cooking technique involved making a stiff pie shell or coffyn using a mixture of flour, suet, and boiling water. The pastry when cooked created a tough protective layer around the food inside. When cooked, the pastry would be discarded as it was virtually inedible. However the shell became soaked with the meat juices and was sometimes eaten by house servants after the meal had concluded.Its main purpose was simply to create a solid container for the pie’s ingredients.".
- Q5929511 label "Huff paste".
- Q5929511 name "Huff paste".