Rough Puff Paste
From The official handbook for the National Training School for Cookery, 1891
Time required: about a quarter of an hour to make.
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
Cook this with the app: pantry check, scaling, and the assistant.