Careme's Puff-Paste
From The Pattern cook-book, 1890
Serves 2
Puff-paste should be made quickly and with cold ingredients for best results.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 169. The excerpt below is the record exactly as published.
Twelve ounces of finely sifted flour. Twelve ounces of butter. One scant glassful of ice-water. Two drams of salt. Two eggs (yolks)
Cook this with the app: pantry check, scaling, and the assistant.