Puff pastry (butterdeig) from 1900 with equal parts butter and flour: a third of the butter is crumbled into the flour, water is worked in, and the rest of the butter is rolled in in layers. A base dough for fine pastries.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 198 (falt i det fri)
En knapp, klassisk butterdeig (smørdeig) fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Butterdeig var grunnlaget for mange fine kaker og desserter, og teknikken med å kjevle inn smøret i lag gir den karakteristiske sprø, bladdelte strukturen.
Crumble in a third of the butter
Mix a third of the butter with the flour and crumble it well together.
Work in water
Add the cold water and work into a cohesive dough.
Roll in the rest of the butter
Roll out the dough, place the remaining butter on it and work it in through repeated rounds of rolling and folding, so that layers form.
Rest
Let the dough rest in the cold between rollings before using it for pastries.
Mål er gjort metriske. Originalen er svært kortfattet; de moderne trinnene utdyper den underforståtte lag-teknikken (kjevling og bretting) uten å endre ingrediensene.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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