Light Paste for Tarts and Cheesecakes

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

paste

the white of an egg ↝ Egg, white only, raw [Eggs and omelets]
as much water as will make three quarters of a pound of fine flour into a very stiff paste ↝ Water, tap [Tap water]
three quarters of a pound of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some flour, left out at first ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (9)

Beat the white of an egg to a strong froth.
Mix the beaten egg white with enough water to make three quarters of a pound of fine flour into a very stiff paste.
Roll the paste very thin.
Lay one third of half a pound of butter upon the paste in little bits.
Dredge with some flour that was left out initially.
Roll up the paste tightly.
Roll it out again.
Put the same proportion of butter on the paste.
Repeat the process until all the butter is incorporated.

Original Text

Light Paste for Tarts and Cheesecakes.

Beat the white of an egg to a strong froth; then mix it with as much water as will make three quarters of a pound of fine flour into a very stiff paste: roll it very thin, then lay the third part of half a pound of butter upon it in little bits: dredge it with some flour, left out at first, and roll it up tight. Roll it out again, and put the same proportion of butter; and so proceed till all be worked up.

Notes

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