[Sca-cooks] Butter Paste?

[Decker, Terry D.]

The Elizabethan equivalent of the croissant, perhaps?

Bear

To make butter paste
Take floure, and seven or eight egges, and cold butter & faire water, or
Rosewater, and spices (if you will) & make your paste and beat it on a
boorde, and when you have so done, devide it into two or three partes, and
drive out the peece with a rowling Pinne, and doe with butter one peece by
another and then folde up your paste upon the butter and drive it out
againe, and so doe five or sixe times together, and some not cut for
bearings, and put them into the Oven, and when they be baked, scrape suger
on them, and serve them.

Thomas Dawson, The Good Huswifes Jewell, 1596