vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Puff Paste
From Handbook of practical cookery, 1886
Serves 6
If a larger quantity is required, make in divisions.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 128. The excerpt below is the record exactly as published.
Puff Paste. — One quarter pound of butter, one quarter pound of flour, yolk of one egg, one half gill of cold water, six drops of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.