Puff-Paste

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a quarter of a peck of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
cold water ↝ Water, tap [Tap water]
pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pound and a half of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Rub fine half a pound of butter.
Make the flour, butter, and a little salt up into a light paste with cold water, just stiff enough to work it well up.
Roll it out.
Stick pieces of butter all over it and throw a little flour.
Roll it up.
Roll it out again.
Repeat the rolling and folding process nine or ten times, incorporating a total of one and a half pounds of butter.

Original Text

Puff-Paſte.
TAKE a quarter of a peck of flour, rub fine half a pound of butter, a little salt, make it up into a light paste with cold water, just stiff enough to work it well up; then roll it out, and stick pieces of butter all over, and throw a little flour; roll it up, and roll it out again; and so do nine or ten times, till you have rolled in a pound and a half of butter. This crust is mostly used for all sorts of pies.

Notes

—