Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 teaspoonful of flour to twelve of sugar
- three folds
- one meal
Directions
For these take scraps of puff paste and roll out into a sheet one-fourth of an inch in thickness. Cut the number of pieces you require with a plain round cutter three inches in diameter. Roll
374 PASTRY.
these out same as for raspberry puffi; add some iancy preserves, theu fold or lap the paste over in three folds, so that wheu it is folded it will form a triangle. Then turn the folded part down on the baking pans, wash these with water, or e^g and water; dust with powdered sugar, and bake. You do not cut these on the top.
DEEP FRUIT PIEa
Fruit pies in deep dishes, such as made by the English and French, are preferable to ordinary fruit pie, because you obtain
more juice and fruit. The best method of making these is as fol- lows: Take a deep, oval pie dish (china, not tin), line the edge with paste, also about half its depth inside. Now invert a small cup in center (an egg cup is best), and one that will stand a little above the edge of the dish ; next fill the dish with fruit, then add a little water if the fruit has not much juice. Some fruits, such as currants and raspberries, have enough juice. Also add sugar to taste ; now cover this with a crust of short paste, wash it with water, or white of an egg, and dust with powdered sugar. Make a few fancy cuts on it before baking, and after it is washed and sugared do not cut too deep. These cuts give a rich looking appearance. The cup in the center collects the juice, and if the whole of the pie is not eaten at one meal, what is left can be supplied with juice by simply lift- ing up the cup and allowing the juice to escape. The edge of this pie, to be artistic, should be pinched with the finger and thumb, then notched with a knife. If you use fruit which gives too much juice, you can prevent the boiling over by mixing a little flour with the sugar, about one teaspoonful of flour to twelve of sugar.