Flaky Paste
From Scientific cooking with scientific methods, 1911
Serves 8
Repeat folding for three or four times before use.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 97. The excerpt below is the record exactly as published.
Flaky Paste. 2 cups flour. 14 cup each lard and 1^ teaspoon salt. butter. Ice-water. Wash butter in napkin. Pat all water and butter- milk out by patting between the hands. Add salt to flour, and chop in lard with knife or one-bladed hash chopper. "When it is chopped enough it will look like coarse cornmeal, then add water little at a time so as not to get it too soft. Toss on floured board, pat and roll to oblong shape, and fold in butter same as for puff paste. Fold to make the three layers turn half round, pat and roll, repeat for three or four times, and it is ready for use. Plain Paste. 2 cups flour. 74 cup lard. 1/. teaspoon salt
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