Puff Paste

Ingredients

• a quarter of a pound of butter
• one and a half pounds of flour
• the juice of half a lemon
• the yolk and white of one egg

Method

1. 1

   Roll butter into flour with lemon juice, mix with cream, roll out, and use for tarts or pies.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 66. The excerpt below is the record exactly as published.

PUFF PASTE. PUDDING (TAPIOCA). Soak two tablespoonfuls of tapioca in a quart of milk for four hours, then set it on the fire with two ounces of sugar and a little grated lemon-peel. When clear pour into a pudding-dish ; whip up two eggs well, mix with the tapioca and milk. Bake half an hour. Excellent. PUDDING {TOMATO AND MEAT). (Mrs. Fleming's Recipe.) Cover the bottom of a dish with bread-crumbs, put on this a layer of underdone meat cut in thin slices, sprinkled with pepper, salt, a little onion, then a layer of ripe tomatoes peeled and sliced, an even teaspoonful of brown sugar, a few pats of butter. Repeat this till the dish is full, lastly a layer of bread-crumbs. Bake a nice brown. The meat can be minced if preferred. PUDDING (YORKSHIRE). (To eat with Roast Beef.) Ingredients. « Eggs. I pint of Milk. 3 tablespoonfuls of Flour. S^t. Mix all together; either bake in a pan or under the roast. Time, half an hour. If eggs are scarce, chop up two ounces of suet, and liiix as above, and bake in the same way. This pudding should be made flat and cut in squares. PUFF PASTE. Roll about a quarter of a pound of butter into one and a half pounds of flour, with the juice of half a lemon; mix with thin cream instead of water ; add the yolk and white of one egg

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