Dinner
A good puff paste
A good puff paste, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a half-pound of flour chop six ounces of firm, cold butter, and, when like a co.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Into a half-pound of flour chop six ounces of firm, cold butter, and, when like a coarse powder, wet with a small cupful of iced water.
- Fold and roll out three times, then set on the ice for several hours before making into pies.
Historical transcription
Source method
- 1
Into a half-pound of flour chop six ounces of firm, cold butter, and, when like a coarse powder, wet with a small cupful of iced water. Stir to a paste and turn upon a chilled board. Roll out quickly and lightly, handling as little as possible. Fold and roll out three times, then set on the ice for several hours before making into pies. Always bake pastry in a very hot oven.
Nutrition pending
No invented nutrition numbers.
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