Rough Puff Paste
From The official handbook for the National Training School for Cookery, 1891
Oven temperature should start at 280°F and reduce to 220°F after 15 minutes.
Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 109. The excerpt below is the record exactly as published.
ROUGH PUFF PASTE. Average cost of " Rough Puff Paste " (to cover about a pint and J pie dish). INGREDIENTS. d. ■ 8 ozs. of flour i\ 6 ozs. of butter 6 Salt i , | a teaspoonful of lemon juice j °* IL 7Y#Z£ reqziired, about a quarter of an hour to make. Now we will show you how to make Roitgh Pitff Paste. 1. We take eight ounces of flour and six ounces of butter and put them on a clean board. 2. We take a knife and chop up the butter in the flour. 3. We heap it on the board, making a well in the centre. 4. We sprinkle a quarter of a saltspoonful of salt over the floury and squeeze half a teaspoonful of lemon juice. 5. We add a large tablespoonful of cold water
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