Directions and Proportions for Pastry
From Wholesome cookery, 1887
The more you roll it, the heavier the paste will become.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 60. The excerpt below is the record exactly as published.
Directions and Proportions for Pastry. 12 ounces of flour, ounces lard, ounces of butter, 1 teacupful of water, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.