Heart to Hearth Cookery

  In the 18th century, the word pudding evolved to what today would be considered a one-crust pie.  This Pompkin pudding starts with Paste No. 3.   To any quantity of flour, rub in three forths of its weight of butter, rub in one third or half, and roll in the rest.  I used my balance scales to determine three forths of the flour’s weight in butter and now am using knives to rub in about a half of the total butter.

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