Puff Paste (No. 1)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

a pound and a quarter of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pound of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of spring water ↝ Water, tap [Tap water]
three quarters of a pound more of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (8)

To a pound and a quarter of sifted flour rub gently in with the hand half a pound of fresh butter.
Mix up with half a pint of spring water.
Knead it well, and set it by for a quarter of an hour.
Then roll it out thin.
Lay on it, in small pieces, three quarters of a pound more of butter.
Throw on it a little flour.
Double it up in folds, and roll it out thin three times.
Set it by for an hour in a cold place.

Original Text

Puff Paste.—(No. 1.)

To a pound and a quarter of sifted flour rub gently in with the hand half a pound of fresh butter; mix up with half a pint of spring water; knead it well, and set it by for a quarter of an hour; then roll it out thin, lay on it, in small pieces, three quarters of a pound more of butter, throw on it a little flour, double it up in folds, and roll it out thin three times, and set it by for an hour in a cold place.

Notes

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