Puff Paste
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
In winter, the cooling time can be reduced if the butter is firm.
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 1. The excerpt below is the record exactly as published.
PUFF PASTE. A pound and a quarter of flour, and one pound of butter
Cook this with the app: pantry check, scaling, and the assistant.