Flaky Paste

Ingredients

• 10 oz. flour
• Whites of 2 eggs
• A little lemon-juice
• 6 oz. butter
• A pinch of salt
• Cold water

Method

1. 1

   For this paste, secure dry and fine flour, and pass it through a sieve before using.

2. 2

   Beat the whites of egg to a stiff froth.

3. 3

   Pour these on to the flour, and with the addition of a little water form a soft paste; turn it on to a floured hoard, and knead lightly until smooth.

4. 4

   Wash the butter in cold water, wring it in a cloth, and then divide it into six parts.

5. 5

   Roll the paste about sixteen inches long, then put on one-sixth of the butter in small dabs, fold in three, half turn it, and roll again; add another portion of the butter, fold, half turn, and roll again; and so on until all the butter is rolled in.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 56. The excerpt below is the record exactly as published.

FLAKY PASTE. 10 oz. flour. Whites of 2 eggs. A little lemon-juice. 6 oz. butter. A pinch of salt. Cold water

Cook this with the app: pantry check, scaling, and the assistant.