Very Good Light Paste from Modern Cookery for Private Families by Eliza Acton
Mix with a pound of sifted flour six ounces of fresh, pure lard, and make them into a smooth paste with cold water; press the buttermilk from ten ounces of butter, and form it into a ball, by twist...
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Cooking tools:
- Kitchen scale
- Sifter
- Mixing bowl
- Chef's knife
- Rolling pin
- Baking sheet
- Oven
- Fine-mesh sieve
- Wooden spoon
- Pastry cutter
- Spoon
- Measuring cup
- Refrigerator
Ingredients
- little salt.
- butter, 10 oz.
- lard, 6 oz.;
- Flour, 1 lb.
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