Puff Pastry

Ingredients

• 6 oz. butter
• 4 lb. flour
• Juice of 1 lemon
• 1 pint water
• Pinch of salt

Method

1. 1

   Pass the flour through a wire sieve, squeeze the lemon juice into a basin, add the water and mix the flour with it into a paste; knead lightly with the hand; roll out 1 inch thick; flour or wet the corner of a towel, place in this the butter, press out all the moisture, then place it in little heaps all over the paste, damp the edges, and fold in three, and press together, turn the rough edges towards you, and roll out, fold again and roll out, continuing this five times; the last two rollings sprinkle over a little lemon juice; before using set aside six hours; or it may be made the day before it is required.

2. 2

   Bake in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 41. The excerpt below is the record exactly as published.

PUFF PASTRY (Household). 6 oz. butter 4 lb. flour Juic3 of i lemon J pint water Finch of salt Pass the flour through a wire sieve, squeeze the lemon juice into a basin, add the water and mix the flour with it into a paste ; knead lightly with the hand ; roll out inch thick ; flour or wet the corner of a towel, place in this the butter, press out all the moisture, then place it in little heaps all over the paste, damp the edges, and fold in three, and press together, turn the rough edges towards you, and roll out, fold again and roll out, continuing this five times ; the last two rollings sprinkle over a little lemon juice ; before using set aside six hours ; or it may be made the day before it is required. Bake iu a hot oven. 84 No. 193. 4 lb. flour J uice of ^ lemon A little water J^ASTRY (Rough). «T 5 oz. butter Pinch of salt Pass the flour through a wire sieve on to the baking board, add the salt, cut up the butter into pieces one inch square, then put all into a basin, add a little water to the lemon juice, - and with it mix the flour and butter into a stiffish paste ; flour the board and roll out the paste, fold in three, turn the rough edges towards you and roll out again, continuing this for five times ; the last two rollings sprinkle over a few drops of lemon juice ; this may he used at once, but all kinds of puff' pastry is improved by standing a few hours in a cool place. Bake in a hot oven. No. 194. PASTRY (Flakey). 2 oz. butter 41b. flour A little salt 2 oz. lard or dripping Juice of ^ lemon

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