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Recipes from American Cookery
 by Amelia Simmons (1796)

PASTES

Puff Pastes for Tarts No. 2

Rub six pound of butter into fourteen pound of flour, eight whites of eggs, add cold water, make a stiff paste.

 

RELATED RECIPES:

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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