Paste for Pies
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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 The royal baker and pastry cook (1902) by New York Cooking School, page 51. The excerpt below is the record exactly as published.
Paste for Pies. — 3 cups sifted flour, V4 tea- spoon Royal Baking Powder, large pinch salt, 1 cup cream. Vs 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, aud fold in three ; repeat twice more and use. Paste, 2. — 3 cups flour, V4 teaspoon Royal Baking Powder, V4 pound beef suet, freed of skin and chopped very fine, 1 cup water. Place the flour, sifted with the powder, in bowl ; add suet aud water ; mix into smooth, rather firm dough. Paste, 3. — 3 cups sifted flour, V4 cup lard, IV4 cups butter, V4 teaspoon Royal Baking Powder, 1 cup water. Cut lard into flour, sifted with powder; mix into smooth, firm paste with the water ; place it to cool for 15 minutes ; meanwhile press milk and salt from butter by pressing in clean, wet towel, and flour it. Roll out dough on well-floured board ; place butter on it; fold dough over it, com- pletely covering butter ; roll it out lightly to ^ inch in thickness, turn it over, fold each end to middle, flour it, roll out again; fold ends to middle, and turn it; repeat this 3 times more, and use. If this paste is made in Slimmer, put on ice after each operation of folding and rolUng. Paste, 4. — 5 cups flour, 1 cup butter, 1 cup lard, 1 cup water, V4 teaspoon Royal Baking Powder.
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