Heart to Hearth Cookery

The next step for the receipt (recipe) Apricot Puffs is to make a nice puff-paste and I used Briggs, 1788 receipt Puff-Paste:  Take a quarter peck of fine flour and rub in a pound of butter…make it up into a light paste with cold water, stiff enough to work it up…then roll it as thick as a crown piece, put a layer of butter in lumps as bit as a nutmeg all over it, sprinkle a little flour over it, and double it, roll it out again, and double it three or four times, then it will be fit for use.

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