Puff-paste

Ingredients

• 1 lb. flour
• 1/2 oz. salt
• 1 lb. butter
• about 1/2 pint water
• 1 teaspoonful lemon-juice

Method

1. 1

   Sift the flour on to the pastry slab, add the salt, make a well in the centre, put in sufficient cold water and the lemon-juice to form a smooth paste, working in at the same time a little butter about the size of a walnut.

2. 2

   Knead the paste as little as possible, and allow it to stand for a few minutes before working in the remainder of the butter.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 522. The excerpt below is the record exactly as published.

about ^ pint water. Sift the flour, add the salt, nob in lightly the butter, moisten with sufficient water to make the paste, knead it until it forms a smooth paste. Let it rest in a cool place for about an hour before using it. For fruit pie-crust, tartlets, &c., add an ounce of caster sugar and one yolk of egg, proceeding in the same manner, using enough water to work the ingredients into a smooth but not too firm paste. MAKING A WELL 1944. Feuilletage (Puff-paste). — 1 lb. flour, | oz. salt, 1 lb. butter, abotot % pint water, 1 teaspoonful lemon-jioice

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