Puff Paste
From High-class cookery recipes, 1897
Ready for vol-au-vent, patties, tartlets, or pie-crust.
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 62. The excerpt below is the record exactly as published.
PufF Paste. Ingredients. Half a pound of Flour. Half a pound of fresh Butter. Salt. Lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.