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A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

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Recipes from American Cookery
 by Amelia Simmons (1796)

PASTES

Royal Paste (Paste No. 9)

Rub in half a pound of butter into one pound of flour, four whites beat to a foam, two ounces of fine sugar; roll often, rubbing one third, and rolling two thirds of the butter is best; excellent for tarts.

 

. 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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