Holland or Dutch Paste

Ingredients

• one pound of butter
• one pound of flour
• one-quarter of a teaspoonful cream of tartar
• one egg
• one teaspoonful salt
• about one-half pint of ice water

Method

1. 1

   Wash butter in ice water.

2. 2

   Mix flour, butter, cream of tartar, egg, and salt with ice water into smooth dough.

3. 3

   Roll out, add butter pieces, fold, and roll five times.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 3. The excerpt below is the record exactly as published.

Holland or- Dutch Paste. Wash in ice water one pound of butter until smooth. To one pound of flour add one-quarter of the butter, one-half teaspoonful cream of tartar, one egg, and one teaspoonful salt

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