No. 1.—PUFF PASTE

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Wet four ounces of flour with cold water to a dough, as stiff as for a breakfast roll
  2. Roll out and lay four ounces of fresh butter in pieces on the paste
  3. Fold over and roll out four times
  4. Set away to raise in a cold place for three hours
  5. Give the paste three turns more, and it is ready for use
  6. Care must be taken not to dust too much flour on
  7. Rolling it at a cold slab or slate, with hands washed in cold water and salt, is an improvement to this paste
  8. A very hot oven is needed to cook it
  9. Do not allow the oven door to be opened, to let the draught in, as this is bad for it
Original Text
Paste No. 1.—PUFF PASTE. Wet four ounces of flour with cold water to a dough, as stiff as for a breakfast roll; roll out and lay four ounces of fresh butter in pieces on the paste; fold over and roll out four times, and set away to raise in a cold place for three hours. Give the paste three turns more, and it is ready for use. Care must be taken not to dust too much flour on; rolling it at a cold slab or slate, with hands washed in cold water and salt, is an improvement to this paste. A very hot oven is needed to cook it. Do not allow the oven door to be opened, to let the draught in, as this is bad for it.
Notes
—