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Recipes from American Cookery
 by Amelia Simmons (1796)


A Paste for Sweet Meats No. 7

Rub one third of one pound of butter, and one pound of lard into two pound of flour, wet with four whites well beaten; water as much as necessary; to make a paste; roll in the residue of shortning in ten or twelve rollings -- bake quick.



PASTES     |     Puff Pastes for Tarts: No. 1     |     Puff Pastes for Tarts: No. 2     |     Puff Pastes for Tarts: No. 3     |     Puff Pastes for Tarts: No. 4     |     Puff Pastes for Tarts: No. 5     |     Puff Pastes for Tarts: No. 6     |     A Paste for Sweet Meats #7     |     A Paste for Sweet Meats 8     |     Royal Paste (#9)

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