Puff Pastry

Ingredients

• Y% oz. Brown & Polson’s Paisley Flour
• 8 oz. Ordinary Flour
• Pinch of Salt
• 8 oz. Butter
• Cold Water
• A few drops Lemon Juice

Method

1. 1

   Measure out the ingredients.

2. 2

   Mix together the salt, the ordinary flour, and the lemon juice.

3. 3

   Make a hole in the centre of the flour, and mix in the cold water gradually, using a broad-pointed knife to mix with.

4. 4

   Make it into a nice lithe dough.

5. 5

   Turn it on to a pastry board, and knead well till quite smooth and elastic.

6. 6

   Set it aside for a little to get quite cold.

7. 7

   Lay the butter on a clean towel, and press out the moisture.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 9. The excerpt below is the record exactly as published.

PUFF PASTRY. Y% oz. Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. Pinch of Salt. 8 oz. Butter. Cold Water. A few drops Lemon Juice

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