[Sca-cooks] Dumplings & Puff Paste - questions...
david at vastrepast.com
Thu Oct 6 19:51:05 PDT 2011
Take a quart.
Do we have the original to look at?
I think Katrine should make it and give us all a taste!
On Oct 6, 2011, at 7:42 PM, Johnna Holloway wrote:
> You might want to take a look at Plat's recipe for Puffe Paste.
> 24 - To make puffe-paste. Take a quart of the finest flowre ,and the whites of three egges, and the yolks of two, & a little cold water, and so make it into perfect paste: then drive it with a rowling pin abroad: then put on small peeces of butter, as big as nuts, upon it: then fold it over: then drive it abroad again: then put small peeces of button upon it, as you did before: doe this ten times, alwaies folding the paste, and putting butter between every fold. You may convey any preetty forced dish, as Florentin, Cherry-tart, Rise, or Pippins, &c, between two sheets of that paste.
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