Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Puff Paste
From Cookery and housekeeping, 1882
Serves 2
Puff pastry rises significantly when baked and is used for various pastries.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 lb. of flour
- 1 lb. of butter
- only one egg
Method
Make a ball of paste with flour, egg, and water.
Roll it out about 0.5 inch thick.
Place washed and pressed butter in the center, fold the ends over, and press edges.
Repeat rolling and folding process to create layers.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 29. The excerpt below is the record exactly as published.
puff paste. The two first kinds are not intended to 'rise' or be elastic, the two latter are to be elastic ; the paste used for raised pies is not eaten ; it is made of flour, butter or lard ; \ lb. butter to I lb. of flour ; a little salt and hot water, enough to melt the butter and work up the paste. MAKING PASTE AXD PASTRY. 67 To model a raised pie requires the skill and taste of a potter, and no printed description will convey the necessary instruction ; if it is worth doing, it is worth paying for a couple of lessons. The paste made for timbales is made with i lb. of flour, ^ lb. of butter, a little salt, the yolks of two eggs, and half a pint of water. The flour is heaped on the slab, and then a hollow is made in the centre, into which are stirred the yolks of two eggs, a pinch of salt, a glass of water. The mixture is stirred and worked with the fingers in the first place : it must be firm and smooth, yet soft. The butter is to be gradually worked in ; during this process the fingers must be frequently dipped in dry flour. When the paste has been thoroughly mixed, it is made into a ball and wrapped in a cloth till it is wanted. It is then rolled out very thin, and the moulds are lined with it and filled with flour (to be taken out) and baked. The shape of the moulds varies with fashion and fancy ; lozenge-shaped moulds which form a star when placed together look well, and little troughs are also a neat form for filling. The next kind of paste is made with | lb. of butter to I lb. of flour, and only one Qgg
Cook this with the app: pantry check, scaling, and the assistant.