Flake Pastry No. 1
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
Sift flour and salt.
Cut half of the Crisco into the flour with a knife until finely divided, using fingertips to finish blending.
Add water sparingly, mixing with a knife, form into dough, and roll out to quarter-inch thickness.
Spread one-third of the remaining Crisco on two-thirds of the dough, fold twice into three layers, turn, roll out, and repeat.
Original recipe, verbatim
Flake Pastry No. 1
2 cupfuls flour f^ teaspoonful salt
8 tablespoonfuls Crisco Just enough cold water to
hold dough together
Sift flour and salt and cut half the Crisco into flour with knife until it
is finely divided. The finger tips may be used to finish blending materials.
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.