Paste for Custards

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For the paste
For dripping paste
For cold crust with suet
Instructions (11)
  1. Put half a pound of butter in a pan of water.
  2. Take two pounds of flour.
  3. When your butter boils pour it on your flour, with as much water as will make it into a good paste.
  4. Work it well.
  5. When it has cooled a little raise your custards.
  6. Put a paper round the inside of them.
  7. When they are half baked fill them.
Dripping Paste
  1. When you make any kind of dripping paste, boil it four or five minutes in a good quantity of water, to take the strength off it.
Cold Crust with Suet
  1. When you make a cold crust with suet, shred it fine.
  2. Pour part of it into the flour.
  3. Then make it into a paste, and roll it out as before (only strew in it suet, instead of butter).
Original Text
To make Paste for Custards. PUT half a pound of butter in a pan of water, take two pounds of flour, when your but- ter boils pour it on your flour, with as much water as will make it into a good paste, work it well, and when it has cooled a little raise your custards, put a paper round the inside of them, when they are half baked fill them.—When you make any kind of dripping paste, boil it four or five minutes in a good quantity of water, to take the strength off it; when you make a cold crust with suet, shred it fine, pour part of it into the flour, then make it into a paste, and roll it out as before (only strew in it suet, instead of butter).
Notes
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