ROYAL PASTE NUMBER 9

                 8 oz flour                 4 oz butter
                 1 oz sugar                 2 egg whites
                 ¼ tsp salt                 1 egg yolk

Mix flour, sugar, and salt in a large, cold mixing bowl. Cut one ounce butter in. Beat egg whites until foamy and white and mix in. Lightly beat egg yolk; mix with finger until it sort of holds together. Wrap in plastic wrap, pat into square, and refrigerate one hour.

Place between two sheets wax paper; roll into quarter-inch thick rectangle. Slice 1-½ ounces butter thin; pat half onto one third of the rectangle. Fold over, pat remaining slices over top, and fold final third.

Roll into a quarter-inch thick rectangle. Refrigerate for half an hour.

Slice the remaining 1-½ ounces of butter thin and repeat folding process. Roll as needed for tart or pie. Makes 1.

Adapted from “American Cookery” (1796). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!