Puff Paste
From French dishes for American tables, 1886
This paste requires multiple folds and chilling for best results.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 48. The excerpt below is the record exactly as published.
Puff Paste. Put a pound of flour on a table, make a hole in the center of the flour, in which by degrees pour half a pint of cold water. The water should always be added in very small quantities at a time, and thoroughly worked into the flour until perfectly absorbed before adding more. When all the water has been thoroughly mixed with the flour, work your paste out with the hands until round. Take a pound of butter
Cook this with the app: pantry check, scaling, and the assistant.