Puff Paste

Ingredients

• One pound of flour
• Half a pound of butter
• Half a pound of lard
• One dessertspoonful of lemon juice
• Salt

Method

1. 1

   Put the flour into a basin, make a well in the centre, put in the lemon juice, a pinch of salt, and enough cold water to make it into a stiff paste — it should be as nearly as possible the same consistency as the fat; squeeze the butter in a cloth to absorb the moisture; roll the paste out to a quarter of an inch in thickness, put the butter and lard on half the paste, fold the other half over it, cover it entirely and press the edges together.

2. 2

   Put it away in a cool place for half an hour; then roll it out four times, each time folding it in three, and turning the rough edges towards you.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 50. The excerpt below is the record exactly as published.

PUFF PASTE Ingredients One pound of flour. Salt. Half a pound of butter. One dessertspoonful of lemon Half a pound of lard

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