Cookbook:Paste for tarts

Cookbook | Ingredients | Recipes | Pastry



  1. Put an ounce of loaf sugar, beaten and sifted, to one pound of fine flour.
  2. Make it into a stiff paste, with a gill of boiling cream, and three ounces of butter.
  3. Work it well, and roll it very thinly.

This page incorporates text from the public domain 1881 Household Cyclopedia.

Last modified on 12 April 2010, at 20:58