Chopped Puff-Paste

Ingredients

• Two cupfuls of sifted flour
• One-half table-spoonful of sugar
• One tea-spoonful of salt
• One cupful of butter
• One-quarter cupful of ice-water
• One egg
• One-half table-spoonful of lemon-juice

Method

1. 1

   Beat the egg very light, and add the water and lemon-juice.

2. 2

   Chop the butter and flour together until the butter is reduced to lumps the size of a pea; then gradually add the egg and water, chopping all the time.

3. 3

   Roll and fold the same as puff-paste, repeating the process three or four times, then set the paste on ice.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 173. The excerpt below is the record exactly as published.

CHOPPED PUFF-PASTE. This paste is quickly made and is very satisfactory, although not so light or delicate as genuine puff-paste. Two cupfuls of sifted flour. One-half table-spoonful of sugar. One tea-spoonful of salt. One cupful of butter. One-quarter cupful of ice-water. One egg. One-half table-spoonful of lemon-juice

Cook this with the app: pantry check, scaling, and the assistant.