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Puff Paste
From Consult me, 1902
Serves 2
An egg may be beaten and mixed with the water.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 404. The excerpt below is the record exactly as published.
puff paste for half an hour. Another. — Line a shallow dish with an inch-deep layer of several kinds of good preserves ; mix together, and with them mix 3 ozs. of candied citron or orange-rind. Beat well the yolks of 10 eggs, and add to them gradually % lb. of sifted sugar ; when well mixed, pour in gradually % lb. of good clarified butter, and a little ratafia, or any other flavour. Fill the dish two-thirds with this mixture, and bake the pudding one hour in a moderate oven. Half the quantity will be sufficient for a small dish. PUDDING, a Wholesome one. — Put into a basin % lb. of rice, 4 ozs. of coarse sugar, or treacle ; 2 quarts of milk, and 2 ozs. of dripping or butter ; put it cold into the oven. It will take a good while to bake, but it will be very good solid food. PUFF PASTE— To 1 lb. of flour, take % lb. of butter
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