Paste for Mince Pies

Ingredients

• 2 Ibs. of the finest pastry flour
• 2 lbs. of fresh butter
• the yolks of 4 fresh eggs
• 2 pinches of salt
• the juice of half a lemon
• tepid water

Method

1. 1

   Work the butter in a napkin till it is well freed from water.

2. 2

   Place the flour on the pastry slab in a heap, make a hole in the middle of it, put in it the yolks of the eggs, freed from the speck, salt, the juice of half a lemon, and the fourth part of the butter cut up in very small pieces; work the paste as quickly as possible with the fingers of one hand, adding as much moderately tepid water as will make the paste smooth, and of the same consistency as the remaining one and a half pounds of butter.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 116. The excerpt below is the record exactly as published.

Paste for Mince Pies—Ingredients—2 Ibs. of the finest pastry flour, 2 lbs. of fresh butter, the yolks of 4 fresh eggs, 2 pinches of salt, the juice of half a lemon, tepid water

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