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McQueen family cookbook item 4, Scotland, 1870s
Page 19
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Use fine Hungarian Flour for Pastry Rough Puff Paste 1/2 lb flour 6 oz butter, little lemon juice (white vinegar will do instead) Sift the flour dry the butter in a cloth + chop it up in the flour. Make a hole in the centre of the flour + butter and pour cold water in . Make it into a paste with the tips of the fingers. Roll it out in a long strip. Turn it over in three + roll again two or three times then roll it a little larger than the dish. Cut off a strip for the edge. Wet the edge of the dish with cold water + put on the strip withe the cut side out as it rises better. Wet the strip
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Use fine Hungarian Flour for Pastry Rough Puff Paste 1/2 lb flour 6 oz butter, little lemon juice (white vinegar will do instead) Sift the flour dry the butter in a cloth + chop it up in the flour. Make a hole in the centre of the flour + butter and pour cold water in . Make it into a paste with the tips of the fingers. Roll it out in a long strip. Turn it over in three + roll again two or three times then roll it a little larger than the dish. Cut off a strip for the edge. Wet the edge of the dish with cold water + put on the strip withe the cut side out as it rises better. Wet the strip
Szathmary Culinary Manuscripts and Cookbooks
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