Puff Pastry
From The home science cook book, 1902
Chill whenever the butter softens.
Presented as published in 1902. 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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 76. The excerpt below is the record exactly as published.
Puff Pastry. Use equal weights of flour and butter, or by meas- ure, one pint of flour and one cup of butter. Scald the bowl and dip the hands in hot water to keep the butter from sticking. Wash the butter in cold water, divide into four parts, pat until thin, wrap it in a napkin and place in a pan between two pans of ice. Mix one-half teaspoon of salt with the flour, rub in one Desserts. 177 part of the butter, add about one-half cup of ice water
Cook this with the app: pantry check, scaling, and the assistant.