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Puff Paste

A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).

A historical recipe

Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.

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

Source and licence

From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. May be made with a pound of butter, and a pound and a quarter of sifted flour.
  2. The butter must be washed in cold water, and then squeezed very hard, and made up into a lump.
  3. Divide it into eight parts.
  4. Mix one part of the butter with the flour, adding just enough of water to moisten it.
  5. Roll it out;
  6. spread over it a second portion of the butter;
  7. flour it;
  8. fold it up, and roll it out again, adding another division of the butter.
  9. Repeat this till you get in all the butter, a piece at a time, folding and rolling the paste with each separate portion of the butter.
  10. Then set it away to cool.
  11. If it sets several hours, it will be the better for it;
  12. and better still if the paste is made the night before it is wanted;
  13. always keeping it in a cold place.
  14. While buttering and rolling, do every thing as quickly as possible.
  15. Before you put it into the dishes, roll it out once more.
  16. It is difficult in warm weather to make good puff paste without a marble table, or slab, to roll it on.