Rough Puff Pastry
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Have Crisco cold and firm.
Sift flour and salt into a basin, add Crisco, and cut into pieces one inch square.
Beat up egg, add lemon juice and a very little cold water, then add them gradually into other ingredients, making them into a stiff paste.
Roll in a long piece on a floured board, fold in three, turn rough edges toward you, and roll out again, continuing this for five times.
Place in the refrigerator or in a cool place for ten minutes between each rolling.
Use at once or let stand for a few hours in a cool place.
Bake in a hot oven at 400 degrees Fahrenheit.
Original recipe, verbatim
Rough Puff Pastry
2 cupfuls flour 1 teaspoonful lemon juice
yi cupful Crisco, generous measure 1 egg
}4 teaspoonful salt Cold water
Have Crisco cold and firm. Sift flour and salt into basin, add Crisco
and cut into pieces one inch square. Beat up egg, add lemon juice and a
very little cold water, then add them gradually into other ingredients
making them into a stiff paste. Roll in a long piece on floured board,
fold in three, turn rough edges toward you and roll out again, continuing
this for five times. Place in refrigerator or in cool place ten nfinutes be-
tween each rolling. This pastry may be used at once for all kinds of sweet
or savory pies, but it is improved by standing for a few hours in a cool
place. Bake in hot oven. Sufficient for two covered pies.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.