Cookbook:Paste for Tarts

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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.