Pate Feuilletee
From Dining in--Minneapolis/St. Paul cookbook, 1900
Ensure butter and dough are the same consistency before encasing.
Presented as published in 1900. 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 Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 61. The excerpt below is the record exactly as published.
PATE FEUILLETEE 4 cups flour 1 pound unsalted butter, 1 teaspoon salt chilled 12 cups ice water
Cook this with the app: pantry check, scaling, and the assistant.