Rough Puff Pastry
From Evans' recipe cookery book, 1900
Ensure the pastry is stiff and avoid adding more flour after water is added.
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 45. The excerpt below is the record exactly as published.
rough puff pastry) is as follows : To ^ lb. of flour add a pinch of salt and ^ teaspoonful of baking powder ; then break into separate lumps 3 ozs. of butter and 3 ozs. of lard
Cook this with the app: pantry check, scaling, and the assistant.