Purr Paste

Ingredients

• One heaping pound superfine sifted flour
• one of butter
• a little ice-water

Method

1. 1

   Make a well in the center of the flour, squeeze in juice of half a lemon, and add yolk of one egg beaten with ice-water.

2. 2

   Stir and add ice-water until the paste is as hard as the butter.

3. 3

   Roll out, spread butter, fold, and repeat the rolling and folding process six times, allowing fifteen minutes between each rolling.

As published

This recipe was extracted from Buckeye cookery (1892), page 119. The excerpt below is the record exactly as published.

Purr PASTE. One heaping pound superfine sifted flour, one of butter, which. has first been folded in a napkin and gently pressed to remove al} : os a A a ae aa aera: 214 Hie PASTRY. CPA Ce eee ta ‘moisture; place the flour on board (on Aaabie slab is Petter): make | a well in center, squeeze in juice of half a lemon, and add yolk of | one egg, beaten with a little ice-water; stir with one hand and drop in ice-water with the other, until the paste is as hard as the butter ; roll paste out in a smooth square an inch thick, smooth sides with a rolling-pin, spread the butter over half the paste; lay the other half over like an old-fashioned turn-over, leave it for fifteen min- utes in a cold plac

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