Sweet, or short and crisped Tart Paste.—(No. 4.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

one pound and a quarter of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
ten ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
the yelks of two eggs beat ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three ounces of sifted loaf sugar ↝ Sugar, NFS [Sugars and honey]
half a pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
See No. 30.

Instructions (2)

To one pound and a quarter of fine flour add ten ounces of fresh butter, the yelks of two eggs beat, and three ounces of sifted loaf sugar; mix up together with half a pint of new milk, and knead it well.
This crust is frequently iced.

Original Text

Sweet, or short and crisped Tart Paste.—(No. 4.)

To one pound and a quarter of fine flour add ten ounces of fresh butter, the yelks of two eggs beat, and three ounces of sifted loaf sugar; mix up together with half a pint of new milk, and knead it well. See No. 30.

N.B. This crust is frequently iced.

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Notes

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