Raised Pies, Pastry for

Ingredients

• a pound of flour
• an ounce of salt
• four ounces of lard or butter
• about the third of a pint
• six ounces of sweet butter
• the yolks and whites of two eggs

Method

1. 1

   Mix flour and salt, make a hole in the center, and pour in melted lard or butter.

2. 2

   Work into a firm paste, knead, wrap in cloth, and warm by the fire.

3. 3

   For edible pastry, rub butter into flour, add salt, eggs, and enough water to make a stiff paste.

4. 4

   Knead well and it's ready for use.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1466. The excerpt below is the record exactly as published.

Raised Pies, Pastry for.— ^Vlien the pastry is not to be eaten, put a pound of flour into a bowl, and mix with it an ounce of salt. Make a hole in the centre, and pour into this four ounces of lard or butter dissolved in boihng water. Work the mixture first with a spoon and afterwards with the hands to a firm smooth paste. MThen it is well kneaded wrap it in a cloth, and lay it before the fire for a few minutes. This will make it more easy to work. When the pastry is to be eaten, lay a pound of flour on a board, and rub lightly into it with the fingers six ounces of sweet butter. Add a little salt, the yolks and whites of two eggs, and as much water as will make a stiff smooth paste ; this wiU be about the third of a pint

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