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English Puff-paste

From Modern cookery, in all its branches (1845).

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A historical recipe

Modern cookery, in all its branches, by Eliza Acton and University of Leeds. Library (1845).

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 to make the paste ;
  3. work it as quickly and as lightly as possible, until it is smooth and pliable, then level it Avith the paste-roller until it is three quarters of an inch thick, and place regularly upon it six ounces of butter in small bits ;
  4. fold the 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.

Plating

Cookware for this recipe

  • Sieve
Source not stated by archive.org
Credit

From Modern cookery, in all its branches (1845), printed page 335, digitised by the Internet Archive: https://archive.org/details/b21531869

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.