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L. Gagnore cookbook, 1930-1940
Page 40
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Pastry General Rules 1 - Handle as little and as lightly as possible 2 - Have everything cold. 3 - Roll pastry one way 4 - Cook pastry in a quick oven. Pastry is difficult of digestion because the starch grains must absorb water, swell, and burst before they are digested. The small amount of water used in making pastry does not furnish enough liquid to accomplish this, and moreover, the particles of starch in pastry are enclosed in fat and the digestive fluids cannot reach the starch readily. Pastry 1 1/2 c flour 1/2 c shortening 1 tsp salt
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Pastry General Rules 1 - Handle as little and as lightly as possible 2 - Have everything cold. 3 - Roll pastry one way 4 - Cook pastry in a quick oven. Pastry is difficult of digestion because the starch grains must absorb water, swell, and burst before they are digested. The small amount of water used in making pastry does not furnish enough liquid to accomplish this, and moreover, the particles of starch in pastry are enclosed in fat and the digestive fluids cannot reach the starch readily. Pastry 1 1/2 c flour 1/2 c shortening 1 tsp salt
Szathmary Culinary Manuscripts and Cookbooks
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