One quart of pastry flour, one pint of butter, one tablespoonful of salt,
one of sugar, one and a quarter cupfuls of ice-water✪ Puff Paste for Pies. Wash the hands
with soap and water and dip them first in very hot and then in cold
water. Rinse a large bowl or pan with boiling water and then with cold.
Half fill it with cold water. Wash the butter in this, working it with the
hands until it is light and waxy. This frees it from the salt and butter-
milk and lightens it, so that the pastry is more delicate. Shape the butter
into two thin cakes and put in a pan of ice-water to harden. Mix the salt
and sugar with the flour. With the hands, rub one-third of the butter
into the flour. Add the water, stirring with a knife. Stir quickly and
vigorously until the paste is a smooth ball. Sprinkle the board lightly
with flour. Turn the paste on this and pound quickly and lightly with
the rolling-pin. Do not break the paste. Roll from you and to one side;
or if easier to roll from you all the time, turn the paste around. When it
is about one-fourth of an inch thick, wipe the remaining butter, break it
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PASTRY, PIES AEP TARTS.
in bits and spread these on the paste. Sprinkle lightly with flour. Fold
the paste, one-third from each side, so that the edges meet. Now fold
from the ends, but do not have these meet. Double the paste, pound
lightly and roll down to about one-third of an inch in thickness. Fold as
before and roll down again. Repeat this three times if for pies and six
times if for vol-au-vents, patties, tarts, etc. Place on the ice to harden,
when it has been rolled the last time. It should be in the ice chest at
least an hour before being used. In hot weather, if the paste sticks when
being rolled down, put it on a tin sheet and place on ice. As soon as it is
chilled, it will roll easily. The less flour you use in rolling out the paste,
the tenderer it will be. No matter how carefully every part of the work
may be done, the paste will not be good if much flour is used.
Maria Parloa.
SOYER’S RECIPE FOR PUFF PASTE.
To EVERT pound of flour allow the yolk of one egg, the juice of one
lemon, half a saltspoonful of salt, cold water, one pound of fresh butter✪ Soyer’s Recipe for Puff Paste.
Put the flour on to the paste-board ; make a hole in the centre, into
which put the yolk of the egg, the lemon juice and salt; mix the whole
with cold water (this should be iced in summer, if convenient) into a soft,
flexible paste with the right hand, and handle it as little as possible ; then
squeeze all the buttermilk from the butter, wring it in a cloth and roll out
the paste ; place the butter on this and fold the edges of the paste over, so
as to hide it ; roll it out again to the thickness of a quarter of an inch ;
fold over one-third, over which again pass the rolling-pin ; then fold over
the other third, thus forming a square ; place it with the ends, top and
bottom before you, shaking a little flour both under and over, and repeat
the rolls and turns twice again, as before. Flour a baking-sheet, put the
paste on this and let it remain on ice or in some cool place for half an
hour ; then roll twice more, turning it as before ; place it again upon the
ice for a quarter of an hour, give it two more rolls, making seven in all,
and it is ready for use when required.
RULE FOR UNDER CRUST.
Page 206 · 2 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One quart of pastry flour, one pint of butter, one tablespoonful of salt, one of sugar, one and a quarter cupfuls of ice-water. Wash the hands with soap and water and dip them first in very hot and then in cold water. Rinse a large bowl or pan with boiling water and then with cold. Half fill it with cold water. Wash the butter in this, working it with the hands until it is light and waxy. This frees it from the salt and buttermilk and lightens it, so that the pastry is more delicate. Shape the butter into two thin cakes and put in a pan of ice-water to harden. Mix the salt and sugar with the flour. With the hands, rub one-third of the butter into the flour. Add the water, stirring with a knife. Stir quickly and vigorously until the paste is a smooth ball. Sprinkle the board lightly with flour. Turn the paste on this and pound quickly and lightly with the rolling-pin. Do not break the paste. Roll from you and to one side; or if easier to roll from you all the time, turn the paste around. When it
is about one-fourth of an inch thick, wipe the remaining butter, break it
in bits and spread these on the paste. Sprinkle lightly with flour. Fold the paste, one-third from each side, so that the edges meet. Now fold from the ends, but do not have these meet. Double the paste, pound lightly and roll down to about one-third of an inch in thickness. Fold as before and roll down again. Repeat this three times if for pies and six times if for vol-au-vents, patties, tarts, etc. Place on the ice to harden, when it has been rolled the last time. It should be in the ice chest at least an hour before being used. In hot weather, if the paste sticks when being rolled down, put it on a tin sheet and place on ice. As soon as it is chilled, it will roll easily. The less flour you use in rolling out the paste, the tenderer it will be. No matter how carefully every part of the work may be done, the paste will not be good if much flour is used.
Maria Parloa.
SOYER’S RECIPE FOR PUFF PASTE.
To every pound of flour allow the yolk of one egg, the juice of one lemon, half a saltspoonful of salt, cold water, one pound of fresh butter.
Put the flour on to the paste-board ; make a hole in the centre, into which put the yolk of the egg, the lemon juice and salt; mix the whole with cold water (this should be iced in summer, if convenient) into a soft, flexible paste with the right hand, and handle it as little as possible ; then squeeze all the buttermilk from the butter, wring it in a cloth and roll out the paste ; place the butter on this and fold the edges of the paste over, so as to hide it ; roll it out again to the thickness of a quarter of an inch ; fold over one-third, over which again pass the rolling-pin ; then fold over the other third, thus forming a square ; place it with the ends, top and bottom before you, shaking a little flour both under and over, and repeat the rolls and turns twice again, as before. Flour a baking-sheet, put the paste on this and let it remain on ice or in some cool place for half an hour ; then roll twice more, turning it as before ; place it again upon the ice for a quarter of an hour, give it two more rolls, making seven in all, and it is ready for use when required.
RULE FOR UNDER CRUST.
Records on this page
Puff Paste for PiesSoyer’s Recipe for Puff Paste