Last modified on 31 July 2014, at 22:16

Cookbook:Paste for Tarts

Cookbook | Ingredients | Recipes | Pastry

IngredientsEdit

ProcedureEdit

  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.