Paste for Pies
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 50. The excerpt below is the record exactly as published.
Paste for Pies. — 3 cups sifted flour, A tea¬ spoon Royal Baking Powder, large pinch salt, 1 cup cream, A cup butter. Sift flour, salt, and powder together; add the cream; mix into smooth, rather firm paste; flour the board, roll it out thin; spread the butter on it evenly, fold in three; roll out thin, and fold in three; repeat twice more and use. Paste, 2. — 3 cups flour, A teaspoon Royal Baking Powder, A pound beef suet, freed" of skin and chopped very fine, 1 cup water. Place the flour, sifted with the powder, in bowl; add suet and water; mix into smooth, rather firm dough. Paste, 3. — 3 cups sifted flour, A cup lard, 1 A cups butter
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