1255. SHORT-PASTE FOR TARTS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

One pound of flour
half a pound of butter
two ounces of pounded sugar
a very little salt
two whole eggs
about a gill of water

Instructions (1)

Spread the flour out on the slab with a hollow in the centre, then add the butter, sugar, salt, and the water, and break in the two eggs; work the whole together with the hands into a firm paste, and use it for covering fruit tarts, and lining tartlets, &c.

Original Text

1255. SHORT-PASTE FOR TARTS.
INGREDIENTS:—One pound of flour, half a pound of butter, two ounces of pounded sugar, a very little salt, two whole eggs, and about a gill of water.
Spread the flour out on the slab with a hollow in the centre, then add the butter, sugar, salt, and the water, and break in the two eggs; work the whole together with the hands into a firm paste, and use it for covering fruit tarts, and lining tartlets, &c.

Notes

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