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dbpedia:Huff_paste

rdfs: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.

foaf:name

Huff paste

dbpedia-owl:country

dbpedia:United_Kingdom

dbpedia-owl:ingredient

dbpedia:Flour dbpedia:Suet

dbpedia-owl:ingredientName

Flour,suet, boiling water

dbpedia-owl:type

dbpedia:Pastry