Puff Paste
From The official handbook for the National Training School for Cookery, 1891
For fruit tarts, roll to 1/4 inch thickness.
Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 106. The excerpt below is the record exactly as published.
Puff Paste. 275 PASTRY. Lesson No. i. PUFF PASTE. Average cost oi" Puff Paste" (to cover about I pint and a \ pie dish, or make about 8 patty cases). INGREDIENTS. d. \ lb. of flour i\ J lb. of fresh butter 8 Salt I v A few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.