Plain Paste
A dish — flour and lard carry it.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1½ cups flour
- ¼ cup lard
- ¼ cup butter
- ½ teaspoon salt
- Cold water
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wash butter, pat, and form in circular piece. Add salt to flour, and work in lard with tips of fingers or case knife. Moisten to dough with cold water; ice-water is not an essential, but is desirable in summer. Toss on board dredged sparingly with flour, pat, and roll out; fold in butter as for puff paste, pat, and roll out. Fold so as to make three layers, turn half-way round, pat, and roll out; repeat. The pastry may be used at once; if not, fold in cheese-cloth, put in covered tin, and keep in cold place, but never in direct contact with ice. Plain paste requires a moderate oven. This is superior paste and quickly made.
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 517 |
|---|---|
| Protein | 6.6 g |
| Fat | 33.0 g |
| Carbs | 47.7 g |
| Fiber | 1.7 g |
| Sodium | 396 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States