We try to stay to a schedule on our website, but that doesn't always happen 😉
Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
Join us on our journey of creating 1800 and early 1900 recipes in a modern farmhouse kitchen. And learn to cook out of a cookbook from when my Great Great Grandmother was providing for her family. As we create, know that most recipes do not list out all of the ingredients and at the time, there were no temperature gauges on ovens or stoves.
PUFF PASTE. (Peof. Bl6t.)
Half a pound of flour; half a pound of butter; wet the flour with about a gill of cold (ice) water; work it smooth and roll it about one-third
of an inch thick; wash all the salt from the butter, working the water well out, and make a cake of it 7 inches wide and broad; lay it on the ice while preparing the flour paste; put the butter in the middle of the paste and fold it all over the butter. Roll it out from four to six times one-third inch thick, folding it like a sheet of paper. Make it in a cold place. (I only fold it three times, as I think it is flakier.)
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