Rough Puff Paste
From My mother's cook book, 1902
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 81. The excerpt below is the record exactly as published.
one-half teaspoonful of lemon-juice, yolk of one egg. Place the flour when sifted upon a mixing board, add to it the butter and rub these gently together with the finger tips until all look like i)'cad crumbs. l84 ' PI^S AND PASTRIES. Make a little hole in the centre, of the flour and but- ter, drop into it the yolk of egg, pour over it the lemon- juice, and adding the cold water by degrees, knead all lightly together. This crust is used only for fruit tarts and must' be rolled out to about a quarter of an inch thickness when required. Suet Crust. — ;One pound of flour, six ounces of beef suet, one teaspoonful of baking powder, one tea- spoonful of salt, one-half pint of cold water. First take the skin from the suet and chop it very finely. Place it upon a mixing board and mix it together with the flour. Sprinkle over the mixture the salt and the baking-powder, make a hole in the centre into which pour the water by degrees, mixing in the flour from, the sides while pouring the water, when all miist be^ krieaded- lightly together, and rolled out when required to the thick- ness of half an inch. This crust may be used for a boiled meat, or a boiled apple pudding. Rough PuJBf Paste. — Six ounces of butter, eight ounces of flour, one and one-half tablespbonfuls of cold water, one-half, teaspoonful of lemon-juice, yolk of one egg
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