Rough Puff Paste
From The art of cooking, 1880
Suitable for covering fruit tarts or meat pies.
Presented as published in 1880. 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 The art of cooking (1880) by Matilda Lees Dods, page 81. The excerpt below is the record exactly as published.
Rough Puff Paste. — Six ounces of butter, eight ounces of flour, one and one-half tablespoonf uls of cold water, one-half teaspoonful of lemon-juice, yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.