DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Susan Gilbert cookbook, 1848-1887

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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 dry flour, Make the paste very thin, line the patty pans as quick as you can, when putting them into the oven brush 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 [rinse?] it, and if for Custards put a paper within in, to keep out the sides till half done, then fill with a cold Mixture of Milk, Eggs powdered loaf sugar, Nutmeg, a little lemon peep and rose water, the above batter will make a deal of raised Crust, which must not be rich, or it will difficult to prevent the sides from falling 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 dry flour, Make the paste very thin, line the patty pans as quick as you can, when putting them into the oven brush 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 [rinse?] it, and if for Custards put a paper within in, to keep out the sides till half done, then fill with a cold Mixture of Milk, Eggs powdered loaf sugar, Nutmeg, a little lemon peep and rose water, the above batter will make a deal of raised Crust, which must not be rich, or it will difficult to prevent the sides from falling in.