Puff Paste
From Six little cooks, 1910
Ensure all ingredients are cold for best results.
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 25. The excerpt below is the record exactly as published.
PUFF PASTE. One Ib. flour, three quarters of a Ib. butter, one quarter of a Ib. lard; salt, ice-water
Cook this with the app: pantry check, scaling, and the assistant.