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French Puff Paste
From Temperance cook book, 1887
Serves 2
This paste is very nice for oyster pates and fruit pies.
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 Temperance cook book (1887) by Mary G. Smith, page 77. The excerpt below is the record exactly as published.
FRENCH PUFF PA&TE. One quart of sifted flour, two teacupfuls of butter, one egg — use yolk only, — ice water
Cook this with the app: pantry check, scaling, and the assistant.