Puff-Past
From The closet of Sir Kenelm Digby Knight opened, 1910
Keep some flour aside for rolling.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 101. The excerpt below is the record exactly as published.
PUFF-PAST Take a Gill of cold-water ; two whites of Eggs, and one yolk ; to a quart of Flower one pound of Butter
Cook this with the app: pantry check, scaling, and the assistant.