Crisp Tart Paste

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

half a pound of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quarter of a pound of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two ounces of sifted sugar ↝ Sugar, NFS [Sugars and honey]
two eggs beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
pump water ↝ Water, tap [Tap water]

Instructions (2)

mix them with pump water
knead the paste well

Original Text

Crisp Tart Paste.

Take half a pound of sifted flour, a quarter of a pound of fresh butter, two ounces of sifted sugar, and two eggs beaten; mix them with pump water, and knead the paste well.

Notes

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