Puff Paste

Ingredients

• a pound of flour
• half an ounce of salt
• a quarter of a pint of the cold water
• one pound weight of the clarified suet

Method

1. 1

   Weigh a pound of flour and turn it out upon a cold marble slab.

2. 2

   Make a hollow in its centre, fill it with half an ounce of salt and a quarter of a pint of cold water.

3. 3

   Mix the flour gradually with the water, then sprinkle over it another quarter pint of water with lime juice.

4. 4

   Mix thoroughly until it ceases to adhere to the slab, pat it into a round ball.

5. 5

   Cut the suet into dice, flatten the paste to about two inches thick, spread the suet over it, fold the sides to the centre, roll it out, and give it turns as described.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 149. The excerpt below is the record exactly as published.

PUFF PASTE the following directions may, I think, be depended upon : — Having the following ingredients ready : — a bowl of cold, well clarified suet, some dry well-sifted flour, a good ripe lime, some salt, and a jug of iced water, proceed as follows : — weigh a pound of flour, and turn it out upon your cold marble slab, make a hollow in its centre, and fill it with half an ounce of salt, and a quarter of a pint of the cold water ; mix the flour gradually with the water, 264 CULINARY JOTTINGS FOR MADRAS. and when this is done, and the paste half mixed, sprinkle over it another quarter pint of water in which the lime has been squeezed. Mix it all now thoroughly, until it ceases to adhere to the slab, and pat it into a round ball. Now take one pound weight of the clarified suet

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