Recipe or source entry
Tart-Paste
Spread a pound of flour on the table with a hollow in the centre; add half a pound of butter, three ounces of sugar, one egg, half an ounce of salt, and a gill of water; mix and work the paste into a smooth compact body.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter31/tart-paste.html- Legacy revision
8531e8373e9b- Source checksum
664e83cdc08c0673068d8f47a284822be9d3e04b480257f6be39e9f70ae37434- Legacy text checksum
647495652869cfef8173d52fa10874750866fbb977d9c851aeaf405bb50be1f2
Cite this page
Tart-Paste. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter31/tart-paste.html