It’s #Bakingfriday! Boiled pastry with curd

Given we are all isolated and we have a lot of time on our hands that we can spend doing nice things around the house, we are launching a new social media campaign called #isolationbaking. Today’s recipe from our archives is:

Boiled pastry with curd

We need a hard paste out of 1/2 liter of flour, two eggs, salt and water. When the paste is quite smooth and does not stick anymore to your hands, we roll it out with the rolling-pin very thin and cut it in small squares. Salt water is well boiled and the pastry strewn in it; stir it with a spoon and when the pastry comes up to the top of the pot, we pour the hot water off through a sieve and rinse the pastry with cold water. We boil fat in a pan and when the water ran off the pastry, we turn it into the fat, shake it up and serve it. Round the pastry, we put grated curd on the dish, pour over all sour cream and serve also separately some cream. It can be sweetened with some sugar. But on the top of the genuine Hungarian pastry small square lumps of bacon / lard / roasted crisp are put. In this case it is of course not sweetened.

This recipe comes from a circular letter to colleagues and friends of Carrie Chapman Catt, in which Rosa Manus asks to send her a page for a liber amicarum for Catt’s seventieth birthday on 9 January 1929 or to send a recipe or flower seeds for Catt’s ‘international garden’ and lists of names. Dutch, French and English. 1928.

You can find this and more recipes to try on Archives Portal Europe:

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