Puff-Paste
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
For 'Puffs', fill with jam after baking.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 7. The excerpt below is the record exactly as published.
PUFF-PASTE, that bugbear of the inexperienced cook, is in reality easy of accomplishment. Chop three-quarters of a cup of butter into a pint of sifted flour, having the ingre- dients and the chopping-bowl thorough- ly chilled. Pour in half a cup of ice- water and mix with the chopping-knife to a stiff paste. Turn out on a floured pastry-board and roll quickly into a thin sheet. Dredge with flour, dot with lard
Cook this with the app: pantry check, scaling, and the assistant.