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English Puff-paste

From Modern cookery for private families (1897).

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A historical recipe

Modern cookery for private families, by Eliza Acton and University of Leeds. Library (1897).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. eight ounces of butter
  2. a pinch of salt

Method

  1. Break lightly into a couple of pounds of dried and sifted flour eight ounces of butter ;
  2. add a pinch of salt, and sufficient cold water The learner will perhaps find it easier to fold the paste securely round it in the form of a dumpling, until a little experience has been acquired.
  3. CHAP.
  4. XVIII.
  5. ]

Plating

Cookware for this recipe

  • Sieve
Source not stated by archive.org
Credit

From Modern cookery for private families (1897), printed page 346, digitised by the Internet Archive: https://archive.org/details/b21506152

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.