Soyer’s Recipe for Puff Paste

Ingredients

• To every pound of flour
• the yolk of one egg
• the juice of one lemon
• half a saltspoonful of salt
• one pound of fresh butter
• cold water

Method

1. 1

   Put the flour on to the paste-board; make a hole in the centre, into which put the yolk of the egg, the lemon juice and salt; mix the whole with cold water into a soft, flexible paste.

2. 2

   Squeeze all the buttermilk from the butter, wring it in a cloth and roll out the paste; place the butter on this and fold the edges of the paste over to hide it.

3. 3

   Roll it out again to a thickness of a quarter of an inch; fold over one-third, then fold over the other third, forming a square.

4. 4

   Repeat the rolls and turns twice more, then let it chill for half an hour before using.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 206. The excerpt below is the record exactly as published.

SOYER’S RECIPE FOR PUFF PASTE. To EVERT pound of flour allow the yolk of one egg, the juice of one lemon, half a saltspoonful of salt, cold water, one pound of fresh butter

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