Difference between revisions of "Paste for tarts"
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==Ingredients== | ==Ingredients== | ||
| − | *1 [[ | + | *1 [[Ounce|ounce]] of loaf [[Sugar|sugar]] |
| − | *1 [[ | + | *1 [[pound|pound]] of fine [[Flour|flour]] |
| − | *3 ounces of [[ | + | *3 ounces of [[Butter|butter]] |
| − | *1 [[ | + | *1 [[Gill|gill]] [[Cream|cream]] |
==Procedure== | ==Procedure== | ||
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{{1881}} | {{1881}} | ||
| − | [[Category:Pastry | + | [[Category:Pastry Recipes|Paste for tarts]] |
Latest revision as of 14:53, 9 May 2012
| Pastry
Ingredients
Procedure
- Put an ounce of loaf sugar, beaten and sifted, to one pound of fine flour.
- Make it into a stiff paste, with a gill of boiling cream, and three ounces of butter.
- Work it well, and roll it very thinly.
This page incorporates text from the public domain 1881 Household Cyclopedia.
