Rough Puff Paste

Ingredients

• Twelve ounces butter
• teaspoonful of lemon juice
• ice-water
• sixteen ounces flour, sifted
• yolk of an egg

Method

1. 1

   Chop butter and flour together until butter is about the size of white beans.

2. 2

   Add salt, make a hole in the center, and put in the egg-yolk, lemon juice, and ice-water to make a paste.

3. 3

   Handle lightly, roll out to half an inch thick, fold in three, and repeat three times.

4. 4

   Keep cold when using.

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 9. The excerpt below is the record exactly as published.

ROUGH PUFF PASTE. Twelve ounces butter ; teaspoonful of lemon juice; ice-water. Chop butter and flour together, till butter is about as large as white beans. Add half saltspoon- ful of salt ; make a hole in the centre and put into it the egg -yolk, lemon juice and ice-water to make a Arm paste. Handle lightly, turn out on board, the paste just holding together. Roll it one-half inch thick, then fold in three, and repeat three times. KEEP COLD when using. Roll one-eight inch thick. sixteen ounces flour, sifted ; yolk of an egg

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