Oyster Pates

Ingredients

• 1 pint of flour
• % pint butter solid
• y2 piiit of milk

Method

1. 1

   Take 1 pint of flour, 0.5 pint butter solid, take 0.5 of the butter and add to flour.

2. 2

   Put rest in cloth and work in ice water until waxy and pliable.

3. 3

   Work butter well with flour, adding ice water enough to make a dough.

4. 4

   Work until smooth, roll a little longer than wide, put in rest of butter and fold 3 times, each time rolling well.

5. 5

   Put on ice for 20 minutes, repeat this several times, then let stand for 1 hour or longer on ice.

6. 6

   Roll 0.25 of an inch thick, lay cutter on paste, cut around with a sharp knife, then with a small cutter in center, cut through 0.5 the thickness and set in oven to bake.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 31. The excerpt below is the record exactly as published.

Oyster Pates. Take 1 pint of flour, % pint butter solid, take % of the butter and add to flour. Put rest in cloth and work in ice water until waxy and pliable. "Work butter well with flour, adding ice water enough to make a dough. Work until smooth, roll a little longer than wide, put in rest of butter and fold 3 times, each time rolling well. Put on ice for 20 minutes, repeat this several times, then let stand for 1 hour or longer on ice. Roll ^ of an inch thick, lay cutter on 52 KENTUCKY RECEIPT BOOK. paste, cut around with a sharp knife, then with a small cutter in center, cut through % the thickness and set in oven to bake. Put y2 piiit of milk

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