Very Good Puff-Paste

Ingredients

• To every pound of Soar allow one pound of butter
• one pound of butter
• not quite one-half pint of water
• four ounces of the batter

Method

1. 1

   Carefully weigh the flour and butter, and have the exact proportion; squeeze the butter well, to extract the water from it, and afterwards wring it in a clean cloth, that no moisture may remain.

2. 2

   Sift the flour; see that it is perfectly dry, and proceed in the following manner to make the paste, using a very clean paste-board and rolling-pin.

3. 3

   Supposing the quantity to be one pound of flour, work the whole into a smooth paste, with not quite one-half pint of water, using a knife to mix it with; the proportion of this latter ingredient must be regulated by the discretion of the cook; if too much be added, the paste, when baked, will be tough.

4. 4

   Roll it out until it is of an equal thickness of about an inch; break four ounces of the butter into small pieces; place these on the paste, sift over it a little flour, fold it over, roll out again, and put another four ounces of butter.

5. 5

   Repeat the rolling and buttering until the paste has been rolled out four times, or equal quantities of flour and butter have been used.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 73. The excerpt below is the record exactly as published.

VERY GOOD PUFF-PASTE. To every pound of Soar allow one pound of butter, and not quite one-half pint of water. Carefully weigh the flour j and butter, and have the exact proportion; squeeze the but- ter well, to extract the water from it, and afterwards wring it in a clean cloth, that no moisture may remain. Sift the flour; see that it is perfectly dry, and proceed in the follow- ing manner to make the paste, using a very clean paste-board and rolling-pin. Supposing the quantity to be one pound of flour, work the whole into a smooth paste, with not quite one-half pint of water, using a knife to mix it with; the proportion of this latter ingredient must be regulated by the discretion of the cook; if too much be added, the paste, when baked, will be tough. Boll it oat until it is of an equal thickness of about an inch; break four ounces of the batter

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