[Sca-cooks] Dumplings & Puff Paste - questions...

[Johnna Holloway]

You might want to take a look at Plat's recipe for Puffe Paste.

http://www.medievalcookery.com/search/display.html?delig:24

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.

Johnnae