Rough Puff Paste

Ingredients

• Sixteen ounces of flour
• twelve ounces of butter
• one teaspoonful of lemon juice
• salt
• about one-half a pint of water

Method

1. 1

   Sift the flour onto a pasteboard, mix in pieces of butter lightly.

2. 2

   Make a well, add lemon juice, salt, and water gradually until a moderately stiff paste forms.

3. 3

   Roll into a long strip, fold in three, turn, and roll out again.

4. 4

   Repeat until rolled out four times, then use or let cool for an hour.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 165. The excerpt below is the record exactly as published.

Rough Puff Paste, or Half-Puff Paste. INGREDIENTS. — Sixteen ounces of flour, twelve ounces of butter (or equal quantities of butter and lard), one teaspoonful of lemon juice, salt, about one-half a pint of water

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