A less rich Paste

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for the paste

a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little water ↝ Water, tap [Tap water]
an egg well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for the filling

one pound of dried flour ↝ Flour, 00 [Cereal Grains and Pasta]
six ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
as little hot water as possible ↝ Water, tap [Tap water]

Instructions (4)

Weigh a pound of flour, and a quarter of a pound of butter; rub them together, and mix into a paste with a little water, and an egg well beaten; of the former as little as will suffice, or the paste will be tough.
Roll, and fold it three or four times.
Rub extremely fine, in one pound of dried flour, six ounces of butter, and a spoonful of white sugar.
Work up the whole into a stiff paste, with as little hot water as possible.

Original Text

A less rich Paste.

Weigh a pound of flour, and a quarter of a pound of butter; rub them together, and mix into a paste with a little water, and an egg well beaten; of the former as little as will suffice, or the paste will be tough. Roll, and fold it three or four times.

Rub extremely fine, in one pound of dried flour, six ounces of butter, and a spoonful of white sugar. Work up the whole into a stiff paste, with as little hot water as possible.

Notes

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