Fine Puff Paste

Ingredients

• one quart of sifted flour
• two teaspoonfuls of baking powder
• one teaspoonful of salt
• one teacupful of lard
• one teacupful of butter
• half a cupful of ice water

Method

1. 1

   Mix flour, baking powder, and salt.

2. 2

   Rub in lard and butter until smooth.

3. 3

   Add ice water to make a stiff dough.

4. 4

   Roll out thin, spread with butter, fold, and repeat until all butter is used.

5. 5

   Refrigerate before use.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 152. The excerpt below is the record exactly as published.

one teacupful of lard, level teaspoonful of salt and one heaping tea- spoonful of baking powder, sifted in the flour. Rub the shortening thoroughly into the flour. Make a stiff dough with cold water. Handle just as little as pos- sible. This will make four crusts. THE NEW ANNIE DENNIS COOK BOOK 293 Chopped Pastry 1 teaspoonful baking powder 1 cupful butter 2 cupfuls flour 1 egg 1 tablespoonful sugar 5 tablespoonfuls cold water 1/4 teaspoonful salt Juice of half a lemon Sift the flour, baking powder, sugar and salt to- gether into a basin, add butter, and chop it into flour mixture until well blended. Beat up eggs, add strained lemon juice and w^ater, and gradually mix into dry in- gredients, chopping, not stirring, all the time. Roll out to a long, even strip, fold in three by bringing one end over the middle and lapping the other end over. Put it away in a cool place for ten minutes. This is called giving the pastry a turn. Roll and fold the pastry again and roll, cut and use as required. Fine Puff Paste Into one quart of sifted flour mix two teaspoonfuls of baking powder, one teaspoonful of salt

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