Puff Paste
From My mother's cook book, 1902
Make in divisions for larger quantities.
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 My mother's cook book (1902) by Matilda Lees Dods, page 80. The excerpt below is the record exactly as published.
Fuff Paste. — One-quarter pound of butter, one- quarter pound of flour, yolk of one egg, one-half gill of cold water, six drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.