Puff Paste

Ingredients

• One pint of pastry flour
• one teacupful of fresh butter
• half a teaspoonful of salt
• half teacupful of ice water

Method

1. 1

   Wash the butter in water with the chill taken off; divide in three parts and place on ice.

2. 2

   Sift the flour and salt together.

3. 3

   When the butter is cold, mix one part of it with the flour, either cutting it with a knife or mixing lightly and quickly with the hand.

4. 4

   When this is done, mix slowly with the ice water, using a spoon, to a rather stiff dough.

5. 5

   Roll out and proceed as before with the third piece of butter.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 155. The excerpt below is the record exactly as published.

puff paste thin and cut round or square. In the center of half of the pieces put a spoonful of creamed chicken, fish, or sweetbreads, or any fruit chopped, sweetened or seasoned. Wet the edges with white of egg, cover with other pieces, cut a slit through the top with a knife, and bake in a quick oven. Jelly Meringue 1 egg (white) V2 glass jelly Pinch of salt Put egg white into a bowl, add the jelly. With a good egg whip beat all together and continue until a very thick meringue is made. The whipping will mix jelly with egg until it is well blended and unnoticed. A ^flavoring may be added if jelly is sweet, and a bit of coloring adds to the looks when using with straw- berries. 298 THE NEW ANNIE DENNIS COOK BOOK Puff Paste One pint of pastry flour, one teacupful of fresh butter, half a teaspoonful of salt, half teacupful of ice water

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