Puff Pastry
From Liverpool School of Cookery recipe book, 1900
Chill between rolls to keep the butter firm.
Presented as published in 1900. 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 Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 4. The excerpt below is the record exactly as published.
Puff Pastry. J lb. best Vienna flour. About 4 tablespoonfuls water. J lb. fresh or washed butter. A few drops of lemon juice. Half a yolk
Cook this with the app: pantry check, scaling, and the assistant.