Rich Puff Paste

Ingredients

• a pound and a half of flour
• one pound of butter
• water enough just to make it a stiff dough

Method

1. 1

   Divide the butter into three parts, reserve a third of the flour for rolling in two parts.

2. 2

   Rub one third of the butter into the flour, add water enough to make a stiff dough, roll it out, and put in the rest of the butter as in former directions.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 35. The excerpt below is the record exactly as published.

RICH PUFF PASTE. FOR a pound and a half of flour, take one pound of butter; divide it into three parts, and reserve a third of the flour for use in rolling in two parts. Rub one third of the butter into the flour, add water enough just to make it a stiff dough

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