Rich Short Pastry
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 37. The excerpt below is the record exactly as published.
a little cold water. Boil for a few minutes, then add the sugar and flavouring. N.B. — Cornflour sauce may be made in the same manner. No. 284. PLUM PUDDING SAUCE. INGREDIENTS. I A little grated lemon peel | pint thick melted butter A little grated nutmeg METHOD. boil. No. 285. APPLE SAUCE (No. 2.) I gill sherry ^ gill brandy ^ oz. castor sugar Mix altogether and 2 lbs. apples £ lb. brown sugar 1 oz. butter INGREDIENTS. Grated nutmeg 2 tablespoonsful water METHOD. Peel and core the apples, cut in slices, put into a saucepan with all the other ingredients, and boil until the apples are quite soft, then rub through a fine sieve. Ill No. 286. CHOCOLATE SAUCE. INGREDIENTS. 3 ozs. grated chocolate Castor sugar to taste Essence ot vanilla to taste \ pint milk 1 well-beaten egg METHOD. Dissolve the chocolate in the milk. Let it boil, then add vanilla and sugar to taste. When quite hot pour it on the egg, whisk all the time. Return to the pan and whisk over the gas till the egg is cooked but not curdled. Serve at once. The egg may be omitted, in which case the sauce should be thickened with a small teaspoonful of cornflour. The cornflour is mixed with a little cold milk, the boiling chocolate is poured on it, it is then stirred over the gas till it has boiled for 2 or 3 minutes. In this case the vanilla must not be added till last of all. To half pint of plain white sauce, add a few drops of vanilla, half a wineglass of brandy, and castor sugar to taste. Almond sauce is made in the same manner, using almond essence instead of vanilla. METHOD. Cream the sugar and butter well together. Add the brandy first, very gradually, stirring all the time, then a No. 287. VANILLA SAUCE. No. 288. FLAKE SAUCE A LA CAMPS. INGREDIENTS. 2 ozs. castor sugar 2 ozs. butter ^ wineglassful sherry 1 wineglassful brandy 112 little sherry. The sherry must be very carefully added or it will curdle the sauce. Sometimes only one tablespoonful of sherry will be necessary. It must at once be poured into the tureen in which it is to be served, and put away in a cool place until required. If disturbed after it has ouce been put into the dish, it will crumble and be quite spoiled. This sauce is very good indeed for Christmas puddings. “ A cold bedroom ? ’ “ Thougiit so “•Get a ‘Dragon’ gas tire in your bedroom!” * • 113 PASTRY. No. 289. PUFF PASTRY. INGREDIENTS. ^ lb. fine flour ^ lb. butter 1 teaspoonful lemon juice A pinch of salt l.yolk of egg Cold water to mix METHOD. Rub the flour through a sieve to remove any lumps ; place the butter in a clean cloth and squeeze out all the moisture. Put the flour into a basin, or upon a marble slab, make a well in the centre, and drop in the salt, lemon juice, and yolk, add the cold water very gradually, and with the fingers work into a soft elastic paste, then knead until quite smooth. Roll out until about quarter of an inch in thickness. The butter should be of the same consistency as the dough, then press it out to half the size of the rolled out pastry, place it upon the pastry about a quarter of an inch from the edge, fold the pastry over it, and press the edges of the pastry lightly together. Roll out, being careful not to allow the butter to work to the surface, fold equally into three, allow it to stand in a cool place for 15 minutes. Place the open edges towards you upon the board, roll out again, fold into three as before, and allow to cool for 15 minutes after the friction of the rolling pin Repeat this until the pastry has been rolled out seven times after the addition of the butter, and it is then ready for use. H 114 No. 290. GENOESE PASTRY. INGREDIENTS. 3 ozs. flour 3 eggs 3 ozs. butter 3 ozs. castor sugar. METHOD. Beat the eggs and sugar together for about twenty minutes, until they are of the consistency of cream. Rub the butter lightly into the flour, then stir the flour quickly and very lightly into the beaten eggs. If the flour be beaten in the pastry will be spoiled. Pour the pastry into a shallow cake tin lined with greased paper, and bake in a moderately hot oven about an hour. No. 291. FRENCH PASTRY. INGREDIENTS. 5 ozs. flour 3 eggs 2 ozs. butter \ pint cold water 3 ozs. castor sugar METHOD. Put the butter and water on to boil, when boiling stir in the flour and sugar, and cook over the gas, stirring all the time, until the mixture leaves the sides of the saucepan clearly. Draw the saucepan off the gas and beat in each egg separately. Dip a knife and two dessert spoons into hot water, and shape the mixture like eggs, place them upon a greased baking sheet, not too near together, and bake for an hour in a moderate oven. The pastry, when done, may be opened at the sides and filled with preserve or whipped cream. 115 No. 292. ROUGH PUFF PASTRY INGREDIENTS. ^ lb. flour 5 ozs. butter or lard A pinch of salt ^ teaspoonful of lemon juice Cold water to mix METHOD. Put the flour and salt into a basin, cut the butter or lard into small pieces and add to the flour, squeeze in the lemon juice, and with the cold water mix into a rather stiff paste. Turn out on to a floured board, roll into a long strip, fold equally into three, turn open edges towards you, and roll out as before. Repeat this until the pastry has been rolled out four times, when it is ready for use. N.B.— Instead of using all butter or lard, the quantities may be equally divided, and if the crust be required for meat pies good beef dripping may be used. Put flour, salt, and sugar into a basin, rub the butter into the flour with the tips of the fingers until it has the appearance of fine bread crumbs, then mix into a stiff’ paste with the beaten egg, to which a little cold water has been added. This pastry only requires rolling out once. No. 293. RICH SHORT PASTRY. INGREDIENTS. 6 ozs. Coomb’s flour 4 ozs. butter 1 egg, beaten (yolk) 1 teaspoonful castor sugar A pinch of salt
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