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American cookbook, ca. 1850
Page 93
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To make very good paste for tarts [illegible] equal amounts of flour & butter (written lengthwise across the page) Puff Paste To 1 1/4 lb of sifted flour rub gently in with the hand 1/2 lb of fresh butter mix up with 1/2 a pint of spring water, nead it well, set it by for 1/4 of an hour then roll it out thin lay on it in small pieces 3/4 lb more of butter, throw on it a little flour double it up in folds & roll it out thin 3 times & set it by for about and hour in a cold place Tart Paste Rub in with the hand 1/2 lb of butter into 1 1/4 lb of flour mix it with 1/2 pint of water & knead it well Sweet or Short & crisp Tart Paste To 1 1/4 lbs fine flour add ten ounces of fresh butter the yolks of 2 eggs beat & 3 oz of sifted loaf sugar mix up together with 1/2 pint new milk & knead it well Paste for Meat or Savory Pies Sift 2 lbs of fine flour to 1 1/2 of good salt butter break it into small pieces & wash it well in cold water rub gently together the butter & flour & mix it up with the yolk of 3 eggs beat together with a spoon & nearly a pint of spring water roll it out & double it in folds 3 times & it is ready
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To make very good paste for tarts [illegible] equal amounts of flour & butter (written lengthwise across the page) Puff Paste To 1 1/4 lb of sifted flour rub gently in with the hand 1/2 lb of fresh butter mix up with 1/2 a pint of spring water, nead it well, set it by for 1/4 of an hour then roll it out thin lay on it in small pieces 3/4 lb more of butter, throw on it a little flour double it up in folds & roll it out thin 3 times & set it by for about and hour in a cold place Tart Paste Rub in with the hand 1/2 lb of butter into 1 1/4 lb of flour mix it with 1/2 pint of water & knead it well Sweet or Short & crisp Tart Paste To 1 1/4 lbs fine flour add ten ounces of fresh butter the yolks of 2 eggs beat & 3 oz of sifted loaf sugar mix up together with 1/2 pint new milk & knead it well Paste for Meat or Savory Pies Sift 2 lbs of fine flour to 1 1/2 of good salt butter break it into small pieces & wash it well in cold water rub gently together the butter & flour & mix it up with the yolk of 3 eggs beat together with a spoon & nearly a pint of spring water roll it out & double it in folds 3 times & it is ready
Szathmary Culinary Manuscripts and Cookbooks
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