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Fine Puff Paste
From The national course in home economics, 1917
Serves 2
The less flour used in rolling, the tenderer it will be.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 146. The excerpt below is the record exactly as published.
FINE PUFF PASTE. Two and one-half cupfuls of flour (always sifted), one cupful of butter, a pinch of salt, wash the hands with soap and water and dip them first in hot and then in cold water
Cook this with the app: pantry check, scaling, and the assistant.