Puff Paste

Ingredients

• One quart of flour
• half a pound of butter
• half a pound of lard
• half a teaspoonful of salt

Method

1. 1

   Mix flour, butter, lard, and salt.

2. 2

   Use ice-water for mixing and keep the dough cool until baking.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 79. The excerpt below is the record exactly as published.

Puff Paste. — Boiled Pastry.— Pastry (Another Way). — Railway Pud- ding. — Victoria Pudding. — Sago Pudding. — Ground -rice Pud- ding.— Confederate Pudding.— Plum Pudding, No. 1.— Plum Pud- ding, No. 2. — Plum Pudding the Second Day.— Baked Plum Pud- ding. — Plum Pudding (Mrs. Cabell). — Cake Pudding. — Sponge- cake Pudding, No. 1.— Sponge-cake Pudding, No. 2. — Plain Mo- lasses Pudding. — Tyler Pudding. — Sweetmeat Pudding.— Bread Pudding. — Citron Pudding. — Orange Pudding.— Custard Pud- ding. — Cocoa-nut Pudding. — Cream Pudding.— Green-corn Pud- ding. — Rice Pudding. — To make Rice Pudding. — Arrow-root Pud- ding. — Apple Pudding, No. 1. — Apple Pudding, No. 2. — Norfolk Pudding Puff. — Jelly Pudding. — Rice Pudding without Eggs.— Fruit Pudding. — Molasses Pudding. — Apple Pies without Apples. — Delicate Apple Pudding. — Apple Charlotte. — Friar's Omelet. — Blackberry Pudding. — Dressing for Sponge-cake Roll. — Orange Custard Pie. — Sponge-cake Roll. — Delmonico Pudding. — French Sauce for Puddings. — Hard Sauce. Puff Paste. One quart of flour, half a pound of butter, half a pound of lard, half a teaspoonful of salt

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