Rough Puff
From High-class cookery recipes, 1897
Ready for meat pie, apple tart, or tartlets.
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 63. The excerpt below is the record exactly as published.
Rough Puff. Ingredients, Eigkt ounces of Flour. Six ounces of Butter. Salt. Half a teaspoonful of Lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.