English Puff Paste

Ingredients

• a pound and a quarter of fine flour
• half a pound of fresh butter
• half a pint of cold spring-water

Method

1. 1

   Sift and weigh a pound and a quarter of fine flour, cut in the butter, and mix it with half a pint of cold spring-water.

2. 2

   Set it by for a quarter of an hour, then roll it out thin, lay on it three-quarters of a pound more of butter, throw on a little flour, fold over and roll out thin.

3. 3

   Repeat this three times, and set it in a cool place for an hour, when it will be ready for use.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 80. The excerpt below is the record exactly as published.

English Pnff Paste. Sift and weigh a pound and a quarter of flne flour, cut in it half a pound of fresh butter, and mix it with half a pint of cold spring-water

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