Rough Puff Paste
From Catherine Owen's new cook book .., 1885
Handle lightly for best results.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 87. The excerpt below is the record exactly as published.
ROUGH PUFF PASTE. {South Kensington School of Coohery.) This pastry will serve for most purposes for which puff paste is used ; it is better than most home-made puff paste, and takes no longer to make than common short paste, while puff paste is the most laborious work of the kitchen. Have the butter as hard as possible, the chopping- bowl and knife cold. Take eight ounces of flour and six of butter ; put them in a chopping-bowl and chop together, not too fine ; make a hole in the centre of the flour and butter, in which put the yolk of one egg, a quarter saltspoonful of salt and a teaspoonful of lemon juice and a tablespoonf ul of ice-wate
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.