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

[David Walddon]

Take a quart. 
Interesting. 
Do we have the original to look at? 
I think Katrine should make it and give us all a taste! 

Eduardo


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.
> 
> 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
> 
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