Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
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 heaping pound superfine sifted flour
- one egg beaten
- one hand
- half over like an old-fashioned turn-over
- three parts
- one third over
- two rollings
Directions
Mix lightly half a pound Graham flour, half a pint sweet cream, half a tea-spoon salt, roll, and bake like other pastry.
One heaping pound superfine sifted flour, and one of butter; place the flour on board (or marble slab is better), make a well in centre, squeeze in juice of half a lemon, and add yolk of one egg beaten with a little ice water; stir with one hand and drop in ice water with the other, until the paste is as hard as the butter; roll paste out in a smooth square an inch thick, smooth sides with a rolling-pin, spread the butter over half the paste; lay the other half over like an old-fashioned turn-over, leave it for fifteen minutes in a cold place, then roll out in a long strip, keeping the edges smooth, and double it in three parts, as follows: Fold one third over, on the middle third, roll it down, then fold over the other outside third, roll out in a long strip and repeat the folding process ; let it lie for fifteen min- utes, and repeat this six times, allowing fifteen minutes between each two rollings, and the paste is ready for use. Handle as little as possible through the whole process. All the flour used must be of the best quality, and thoroughly sifted. The quantity of water depends upon the capacity of the flour to absorb it, which is quite variable. Too little makes the paste tough, and too much makes it thin, and pre- vents the flakiness so desirable. Rich paste requires a quick oven.
Take thin, sweet cream and prepare a dough as for crackers, roll out and make your pie as with a crust of grease and fine flour, and you will have an article that is much more eatable and healthful,