Puff Pastry
From Gas cookery, 1885
Requires multiple rolls and cooling periods.
Presented as published in 1885. 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
Nutrition per serving
903Calories
31 gProtein
176 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories903 kcal
Protein31 g
Carbohydrates176 g
Fiber0 g
Sugars0.3 g
Total Fat8.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium76 mg
Potassium383 mg
Calcium71 mg
Iron14 mg
Magnesium67 mg
Phosphorus344 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C2 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)15 mg
Folate387 mcg
Choline147 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from Gas cookery (1885) by Helen Edden, page 40. The excerpt below is the record exactly as published.
puff pastrp. Ingredients. — ]/z lb. Vienna Flour, ]/z lb. best fresh Butter, 1 teaspoonful of Lemon Juice, cold Water (iced if possible) to mix, yolk of 1 Egg
Cook this with the app: pantry check, scaling, and the assistant.