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Puff Paste
From Boston Cooking-School cook book, 1896
Serves 1
Bake at 500°F for 5 minutes, then reduce heat to 350°F.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 255. The excerpt below is the record exactly as published.
Puff Paste should be used for vol-au-vents, patties, rissoles, bouchées, cheese straws, tarts, etc. It may be used for rims and upper crusts of pies, but never for lower crusts. Plain paste may be used wherever pastry is needed, except for vol-au-vents and patties. PUFF PASTE By Weight By Measurement 14 pound butter 1 cup butter . 7 ounces bread flour 11% cups bread flour 5 ounces ice water 54 cup ice water
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