Rich Crust

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Rub two ounces of the butter into the flour.
  2. Mix with the lemon juice and a little water.
  3. Divide the rest of the butter into three parts.
  4. Roll out the paste half an inch thick.
  5. Cut one lot of butter into small pieces and dab them on the paste.
  6. Fold it over three times lengthwise, and then three times the other way.
  7. Roll out again.
  8. Repeat the process twice, when the butter will be used up.
Note
  1. This receipt may be made with baking powder (see General Directions).
Original Text
*Rich Crust—IV 10 ozs. flour 8 ozs. butter Juice of a lemon Rub two ounces of the butter into the flour. Mix with the lemon juice and a little water. Divide the rest of the butter into three parts. Roll out the paste half an inch thick. Cut one lot of butter into small pieces and dab them on the paste.[Pg 127] Fold it over three times lengthwise, and then three times the other way. Roll out again. Repeat the process twice, when the butter will be used up. This receipt may be made with baking powder (see General Directions).
Notes
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