Puff Paste Patties

Ingredients

• Wash half a pound of butter
• Sift half a pound of flour
• half a teaspoon of salt
• add gradually half a cup of ice water

Method

1. 1

   Wash half a pound of butter in a bowl of ice water till it becomes elastic and creamy.

2. 2

   Put it into a long strip and lay it on ice.

3. 3

   Sift half a pound of flour three times, adding half a teaspoon of salt, and then add gradually half a cup of ice water.

4. 4

   Mix well.

5. 5

   Work the dough by slapping it on your mixing board or marble paste slab, and use your rolling-pin to pound it till it blisters.

6. 6

   Chill the dough by laying it near ice for fifteen or twenty minutes.

7. 7

   Next, roll it out and chill before cutting into patties.

8. 8

   Brush the under piece of the patty with ice water.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 188. The excerpt below is the record exactly as published.

PUFF PASTE PATTIES [See Illustration, Plate XXVIII.] Wash half a pound of butter in a bowl of ice water till it becomes elastic and creamy. Put it into a long strip and lay it on ice- Sift half a pound of flour three times, adding half a teaspoon of salt, and then add gradually half a cup of ice water

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