Rough Puff Paste
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
Nutrition per serving
1279Calories
0 gProtein
0 gCarbs
142 gFat
Full nutrition (33 nutrients)
Calories1279 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat142 g
Saturated Fat56 g
Monounsaturated Fat64 g
Polyunsaturated Fat16 g
Cholesterol135 mg
Sodium1459 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline70 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 14. The excerpt below is the record exactly as published.
ROUGH PUFF PASTE. little salt, and teaspoonful baking soe “together. Cut 5 oz. butter or lard into small pieces, and mix very lightly. into flour; add sufficient cold water
Cook this with the app: pantry check, scaling, and the assistant.