Everton Taffy, or Butter-Scotch
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Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 22. One of the earliest known cookbooks by an African American author.
This historic lamination technique creates flaky layers through a process similar to puff pastry. By dividing the lard into portions and folding the dough repeatedly, you create hundreds of thin fat layers that separate the dough sheets. When baked, the lard melts and the moisture in the dough converts to steam, pushing the layers apart to create distinct, crispy flakes. Rubbing one quarter of the lard into the flour first creates a base dough that's tender yet strong enough to handle the folding process without tearing.
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Two quarts flour, one and a half lb lard; divide the lard into four parts; rub one part into the flour with a knife, mix with cold water to a consistent dough, roll the dough into sheets, spreading the remainder of the lard over them, folding the sheets and rolling again; salt-spoon of salt.
Nice and flaky.
The finished pastry dough can be wrapped tightly in plastic wrap and refrigerated for up to 3 days, or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator before rolling. For best results, let the dough rest at room temperature for 10 minutes before final rolling to make it more pliable.
Unbaked pastry can be stored wrapped in plastic wrap in the refrigerator for up to 3 days or frozen for up to 3 months. Baked pastry shells or items made with this dough should be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. Do not refrigerate baked pastry as it will become soggy.
