vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Light Puff-Paste
From The thorough good cook, 1895
Serves 3
Used for pies, patties, and light pastry.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 230. The excerpt below is the record exactly as published.
light puff-paste, attention is principally required in the rolling out: if it should be too light, it may be rolled out once or twice more than is prescribed here, as it principally depends on the fold w^hether it rises evenly and high. With a pound of good stiff" butter (free from water) take one pound of Hour; break and rub half the butter in the flour, wet it into a paste with a quarter of a pint of water, the juice of one lemon, and the yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.