Pastry

Ingredients

• one quart of flour
• seven ounces of fresh butter
• seven of good firm lard
• a little salt

Method

1. 1

   Mix the flour with as little water as will make it adhere together, adding one-third of the lard and a little salt.

2. 2

   Roll out the paste into a large cake, add the lard and butter in little dots, fold the paste, and roll it well again, adding the lard and butter until all has been rolled in.

3. 3

   Roll at least four times.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 40. The excerpt below is the record exactly as published.

PASTRY. To one quart of flour put seven ounces of fresh butter and seven of good firm lard; mix the flour with as little water as will make it adhere together, putting in at the same time one-third of the lard and a little salt

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