strinkle

Take a quarter of a peck of fine flour, or as much as you think you have occasion for, and to every quartern of flour put a pound and a quarter of butter, break the third part of your butter into the flour; then take the whites of three or four eggs, beat them very well to a froth, and put to them as much water as will knead the meal; do not knead it over stiff, so then roll it in the rest of your butter; you must roll it five or six times over at least, and strinkle a little flour over your butter every time you roll it up, lap it up the cross way, and it will be fit for use.

English Housewifery 2004