Ryzon Flaky Pastry

Ingredients

• 2 level teaspoonfuls Ryzon
• 4 level cupfuls (i pound) flour
• 1 level teaspoonftil salt
• yi cupful (4 ounces) butter
• ]/i cupful (4 ounces) lard
• 2 tablespoonfuls lemon juice
• Ice Water

Method

1. 1

   Divide shortening into four equal portions.

2. 2

   Sift flour, Ryzon, and salt into a bowl, add one portion of the fat and rub it lightly into flour.

3. 3

   Mix to a stiff paste with lemon juice and a little ice-water.

4. 4

   Turn out onto floured baking board, roll out to an oblong piece, and distribute a second installment of the fat in small knobs over it.

5. 5

   Dredge a very little flour over, fold evenly in three, press edges together with rolling-pin to exclude the air, and lay away in a cold place for ten minutes.

6. 6

   Repeat processes with the chilling intervals until fat is used up, roll out to the requisite thickness, and use for pies or tartlets.

7. 7

   Sufficient for three pies.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 47. The excerpt below is the record exactly as published.

RYZON FLAKY PASTRY 2 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. 1 level teaspoonftil salt. yi cupful (4 ounces) butter. ]/i cupful (4 ounces) lard. 2 tablespoonfuls lemon juice. Ice Water

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