Rough Puff Paste

Ingredients

• Six ounces of butter
• eight ounces of flour
• one and one half table-spoonful of cold water
• one half tea-spoouful of lemon-juice
• yolk of one egg

Method

1. 1

   First sift the flour on to a mixing-board.

2. 2

   Put with it the butter, and chop this up roughly with a knife, mixing at the same time with it the flour.

3. 3

   Make a little well in the centre of the butter and flour, drop into it the yolk of egg, sprinkle over the lemon-juice and cold water, and knead all firmly together.

4. 4

   Roll the paste out thinly, fold it together, and roll again, reversing the order of rolling, and repeat this process four times.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 129. The excerpt below is the record exactly as published.

ROUGH PUFF PASTE — PIE CRUST. 197 Rough Puff Paste. — Six ounces of butter, eight ounces of flour, oue and one half table-spoonful of cold water, one half tea-spoouful of lemon-juice, yolk of oue egg

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