Puff Paste

Name: Puff Paste
Ingredients: each pound of flour; half a pound of butter; rather less than half a pint of water; a little salt

From English and French cookery, 1890

Equal parts of lard and butter may be used.

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 English and French cookery (1890) by Percy Lindley, page 69. The excerpt below is the record exactly as published.

Puff Paste. — Equal weights of butter and flour may be used, or f pounds butter to each pound of flour. Put a little salt

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