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 |
| Water | 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
- 1 pound flour on a board
- 1 cup ice water
- 1 pound butter in 1 quart ice water
- 1 quart ice water
- 4 corners
- 1 inch thick
- 3 folds without separating
Directions
Sift 1 pound flour on a board ; make a hole in the centre, and pour into it 1 cup ice water and i teaspoon salt. Knead well until perfectly mixed. Then let rest 15 minutes. Wash 1 pound butter in 1 quart ice water, then knead it out well flattening with the hand, and put in a cool place. Flour the board and roll out the paste to li larger than the butter ; put the butter on top cover it with the 4 corners, and roll out to a square 1 inch thick, then fold it in 3 folds without separating. Roll out again to a square a little thinner. Fold up and place on a pan, cover with a towel and put in a cool place for 20 minutes. Roll it out square as be- • fore and fold again, letting rest another 20 minutes. Roll out again, fold as before and put in a cool place until wanted.