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Susan Gilbert's late nineteenth century British cookery manuscript

Page 99

Transparent crust for Tarts.
Beat 1 egg till it be quite thin, have ready 12 oz of well washed butter melted without being oiled, when cold mix the egg with it and stir it into 1 lb of dry flour, make the plate very thin, line the patty pans as quick as you can, when putting them into the oven wash them over with water, and sift sugar over them.
A Raised Crust for Custards & Tarts.
Put 4 oz of butter in a saucepan with water and when it boils pour upon it as much flour as you choose, Knead and beat it till smooth, then put a lump into a cloth or under a pan, to soak till nearly cold raise it, and if for Custards put a paper within it, to keep out the side till half done then fill with a cold mixture of milk, eggs powdered loaf sugar, nutmeg, a little lemon [pulp?] and rose water, the above butter will make a [deat?] of raised Crust, which must not be rich, or it will be difficult to prevent the sides from filling in.

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Transparent crust for Tarts. Beat 1 egg till it be quite thin, have ready 12 oz of well washed butter melted without being oiled, when cold mix the egg with it and stir it into 1 lb of dry flour, make the plate very thin, line the patty pans as quick as you can, when putting them into the oven wash them over with water, and sift sugar over them. A Raised Crust for Custards & Tarts. Put 4 oz of butter in a saucepan with water and when it boils pour upon it as much flour as you choose, Knead and beat it till smooth, then put a lump into a cloth or under a pan, to soak till nearly cold raise it, and if for Custards put a paper within it, to keep out the side till half done then fill with a cold mixture of milk, eggs powdered loaf sugar, nutmeg, a little lemon [pulp?] and rose water, the above butter will make a [deat?] of raised Crust, which must not be rich, or it will be difficult to prevent the sides from filling in.