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Fine Puff Paste
From Original White House Cookbook, 1887
Serves 8
Pastry should be rolled in any direction and requires nice flour and ice-water.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 205. The excerpt below is the record exactly as published.
FINE PUFF PASTE, Into one quart of sifted flour mix two teaspoonfuls of baking powder and a teaspoonful of salt; then sift again. Measure out one teacupful of butter and one of lard, hard and cold. Take the lard and rub into the flour until a very flne smooth paste. Then put in just enough ice-water, say half a cupful, containing a beaten white of egg
Cook this with the app: pantry check, scaling, and the assistant.