Short Paste

Ingredients

• half a pound of flour
• six ounces of butter
• a pinch of salt
• six drops of lemon-juice
• the yolk of an egg

Method

1. 1

   Squeeze butter to remove moisture.

2. 2

   Mix flour, salt, egg yolk, and lemon juice.

3. 3

   Gradually add water to form a light paste.

4. 4

   Roll out and fold three times, turning with rough edges to the front.

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 32. The excerpt below is the record exactly as published.

half a pound of flour, six ounces of butter, a pinch of salt, six drops of lemon-juice, and the yolk of an egg. Prepare the ingredients as for true puff paste ; that is, squeeze the butter to free it from moisture, and be sure that the flour is dry and sifted. Chop the butter in the flour with a knife ; then pile the flour on the board ; make a well in the centre, and put into it the salt, egg, yolk, and lemon- juice. Add the water gradually, and mix it in lightly with the fingers, to make a light not over stiff paste. Flour the rolling-pin and the board to prevent the pastry stick- ing, but do not put too much flour in, or the pastry will be spoilt. Roll it well three times, and after each roll fold it in two, and turn it with the rough edges to the front. If it makes a crackling sound as it is being rolled it is a sign that it is good. If liked, this pastry may be made with half a pound of flour, four ounces of butter, half a teaspoonful of baking-powder, and dripping may be used instead of butter. X. SHORT PASTE

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