Paste for the thin Tarts
Item
Title
Paste for the thin Tarts
Transcript
Paste for the thin Tarts
Rx half a pound of fine flore the yolk of one Egg one spoune full of fine [test struck] suger rubing in as much fine buter as w [illegible] 3 spoune fulls of Colde Water will make in to a past which roule out very thin floore the pans very well put them in with the frewt Raw and as much suger as you judg will sweten it so lid them and wash them over with the white of an Egg and grate fine suger if you make them of aples you may half preserve them
Rx half a pound of fine flore the yolk of one Egg one spoune full of fine [test struck] suger rubing in as much fine buter as w [illegible] 3 spoune fulls of Colde Water will make in to a past which roule out very thin floore the pans very well put them in with the frewt Raw and as much suger as you judg will sweten it so lid them and wash them over with the white of an Egg and grate fine suger if you make them of aples you may half preserve them
Subject
Contributor
Caylor, Karmen
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.