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 cookbook Household Cyclopedia by Henry Hartshorne.