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
2939Calories
49 gProtein
351 gCarbs
148 gFat
Full nutrition (33 nutrients)
Calories2939 kcal
Protein49 g
Carbohydrates351 g
Fiber0 g
Sugars0 g
Total Fat148 g
Saturated Fat56 g
Monounsaturated Fat64 g
Polyunsaturated Fat16 g
Cholesterol135 mg
Sodium1468 mg
Potassium617 mg
Calcium86 mg
Iron25 mg
Magnesium121 mg
Phosphorus490 mg
Zinc3.4 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Choline70 mg
Caffeine0 mg
Water45 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.
1 lb. flour, add 2 teaspoonsful baking powder, some Salt, with sufficient milk to mix to nice paste. ‘Knead until smooth and roll out very lightly. Bake in hot oven. ‘FLAKY PASTRY. ——Rub about 2 0z. mixed lard and ‘butter into 1 Ib. flour, add salt and sufficient cold water o mix to stiff paste; knead slightly and roll out into ong strip. Divideremainder of ?1b. lardinto 3 portions, ‘place 1- portion -in small pieces over pastry, sprinkle with flour, and fold in 3, Repeat until-all lard is used. Put by in cool place about Lhr., roll out, put by again. Do this a third time and paste is ta for use, 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 to make “stiff past
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.