Puff-Paste

Ingredients

• 1/4 pound butter
• 1/2 teaspoon salt
• 1/2 pound flour
• 1/4 to 1/2 cup ice-water

Method

1. 1

   The secret of making good puff-paste is to have all the ingredients cold.

2. 2

   Use a marble slab if possible and avoid making the paste on a warm, damp day.

3. 3

   It should be made in a cool place, as it is necessary to keep the paste cold during the whole time of preparation.

4. 4

   The recipe makes two pies or four crusts.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 122. The excerpt below is the record exactly as published.

PUFF-PASTE 14 pound butter V2 teaspoon salt 1/2 pound flour V4 to 1/2 cup ice-water T

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