Old Recipe Puff Paste

Ingredients

• One pound of Flour
• One pound of Butter
• A teaspoonful of Baking-powder

Method

1. 1

   Mix flour with baking powder, rub in butter, and add water to make a smooth paste.

2. 2

   Roll out and layer with butter, repeating the process.

3. 3

   Let it rest in a cool place for at least twelve hours.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 85. The excerpt below is the record exactly as published.

a teaspoonful of Baking-powder. Whisk the whites of the eggs for a few minutes, then sprinkle in the meal a little at a time, add the milk, and beat well for ten minutes ; let it stand for one hour, then fry as ordinary pancakes in a small frying-pan that has had a well-greased piece of paper rubbed over it. Serve very hot, with syrup. BREAD, PASTRY, CAKES, &e. 195 395. Paste (Fried). When paste, made according to either of the recipes, has been kept two or three days, and it is not required for tarts, &c., a very nice dish can be made by rolling it out three-quarters of an inch thick, and stamping it into small rounds, and frying these in either oil or Albene. The fat must not be quite so hot as for general frying. If the cook tries it by throwing in a bit of bread, and puts in the paste as soon as the bread crisps, and before the fat is hot enough to brown it, then the paste will be done perfectly. The rounds of pastry should have sugar sifted over them, and be piled on a dish paper. Any stewed fruit is nice served with them. 396. Paste, Puff for Tarts and Tartlets, &c. Ingredients. One pound of Flour. | Half a pound of Butter. A teaspoonful of Baking-powder. Divide the butter into three portions. Put the flour into a bowl, and mix the baking-powder thoroughly with it, first, however, taking out three tablespoonfuls for working the pastry. Rub one portion of the butter into the flour, and mix it with as little water as will make the paste smooth. Roll this out until it is an inch thick, then divide in halves. Put one half aside, and roll out the other until it is very thin, less than a quarter of an inch in thickness. Break up the second portion of the butter into small bits, and lay these over 196 THE APSLEY COOKERY BOOK the paste, leaving a margin of quite an inch to allow for the butter spreading in rolling. Dredge with flour, and fold in three, then roll out until the paste is an inch thick. Treat the other half in exactly the same manner, using the third portion of butter. When this is done, place the two pieces on the top of one another, and roll out until only half an inch thick. Now fold the paste and place it between two dishes, and put it aside in a cool place until next day. When rolling out the paste for tarts, take care to keep it one way of the grain. If in using the cuttings they are placed straight, one on top of the other, the last bit of paste will be as light and flaky as the first used. 397. Paste, Puff (Old Recipe.) Ingredients. One pound of Flour. | One pound of Butter

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