Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
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 quart sifted flour
- 3 into the flour until it is very fine
- one-half lard may be used instead of all butter
Directions
One quart sifted flour, three-quarters of a pound good ice- cold butter, take half of it and cho]3 into the flour until it is very fine; then add enough cold water (ice- water is the best) to make a stiff dough. Roll out into a thin sheet and spread with one-third the remaining butter, then fold it up closely into a long roll, re-roll, then spread again; repeat this opera- tion until the butter is used. Do it all as quickly as possible. The quantity of butter may be increased or decreased to suit the taste, or one-half lard may be used instead of all butter.