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 1796 COOKBOOK >  PASTES >  Puff Pastes for Tarts: No. 3 >

Recipes from American Cookery
 by Amelia Simmons (1796)

PASTES

Puff Pastes for Tarts No. 3

To any quantity of flour, rub in three fourths of its weight of butter, (whites of eggs to a peck) rub in one third or half, and roll in the rest.

 

 

. 1796 COOKBOOK . . PREFACE . . 2nd PREFACE . . MEATS . . FISH . . PIES . . CUSTARDS . . TARTS . . PUDDINGS . . 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) . . SYLLABUBS . . CAKE RECIPES . . RUSK RECIPES . . PRESERVES .

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