Ryzon Puff Paste
From Ryzon baking book, 1916
This is an elaborate and expensive flaky paste.
Presented as published in 1916. 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 Ryzon baking book (1916) by Marion Harris Neil, page 46. The excerpt below is the record exactly as published.
RYZON PUFF PASTE 2 cupfuls (l pound) butter. 4 level cupfuls (i pound) flour. yi level teaspoonful salt. Cold water. I egg yolk. I tablespoonful lemon juice. 3 level teaspoonfuls Ryzon
Cook this with the app: pantry check, scaling, and the assistant.