Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound butter
- one pound pastry flour
- two tablespoons of butter
- one-half inch thick
- two ta- blespoons of butter into flour
- one-fourth inch thick
- half way round
- three layers
- half way round each time before rolling
- four layers
Directions
One pound butter, one pound pastry flour, cold water. Wash the butter, pat and fold until no water flies. Reserve two tablespoons of butter and shape remainder into a circular piece one-half inch thick, and put on floured board. Work two ta- blespoons of butter into flour with the tips of fingers of the
right hand. Moisten to a dough with cold water, turn on slightly floured board, and knead one minute. Cover with towel and let stand five minutes.
Pat and roll one-fourth inch thick, keeping paste wider than long, and corners square. If this cannot be done with rolling pin, draw into shape with fingers. Place butter on middle of lower half of paste ; cover butter by folding upper half of paste over it. Press edges firmly to enclose as much air as possible.
Fold right side of paste over enclosed butter, the left side under same. Turn paste half way round, cover, and let stand five minutes. Pat and roll one-fourth inch thick, having paste longer than wide, lifting often to prevent sticking, and dredg- ing board slightly with flour when necessary. Fold from ends towards center, making three layers ; cover, and let stand five minutes. Repeat twice, turning paste half way round each time before rolling. After fourth rolling, fold from ends to center, and double, making four layers. Put in cold place to chill. If outside temperature is not sufficiently cold, fold paste in a towel, put in a dripping-pan, and place between dripping- pans of crushed ice. If paste is to be kept for several days, wrap in a napkin, put in tin pail and cover tightly, and put in cold place. If in ice box, do not allow pail to come in direct contact with the ice.