Pre n oh Puff Paste

Name: Pre n oh Puff Paste
Ingredients: one pound of mixed flour (half pastry and half bread flour); one egg; two ounces of butter; one teaspoonful of cream of tartar; fourteen ounces of good dry butter; sufficient ice water

From Perfection in baking, 1895

If butter runs out, let it rest longer on ice.

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 Perfection in baking (1895) by Emil Braun, page 3. The excerpt below is the record exactly as published.

Pre n oh Puff Paste. Mix stiff one pound of mixed flour (half pastry and half bread flour) with one egg, two ounces of butter, one teaspoonful of cream of tartar or rum, and sufficient ice water. Work well and set to rest in ice box half an hour; then press the piece flat towards the edges, place in the center fourteen ounces of good dry butter

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