Crisp Pastes for Tarts

Title: Crisp Pastes for Tarts
Creator: H. Spencer
Date: en 1694/1795
Description: A recipe for pastry dough using sugar, flower, boiled cream, and butter. The recipe is possibly signed "HS".
Transcript: Mix an Ounce of Loaf Sugar beat & sifted with a Pound of fine flower & make it into a stiff Paste with a Gill of boiling Cream work three ounces of Butter into it roll it very thin & having made your Tarts beat the White of an Egg & rub it over them with a Feather sift a little double refin’d sugar over them [HS]
Subject: See all items with this value sugar; See all items with this value flour; See all items with this value cream; See all items with this value butter; See all items with this value eggs; See all items with this value tarts (pastries); See all items with this value baking; See all items with this value baked goods
Contributor: Caylor, Karmen; Le, Vincent; en Grimm, Stephanie; en Salahuddin, Shafiya
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.

Media: http://wizwah.gmu.edu/oberle/files/original/ce1fddccf2ae4a7cf55e4d3f7a01d12a.jpg