Crisp [Parterfom] Tarts
Item
Title
Crisp [Parterfom] Tarts
Transcript
Crisp Partes for Tarts
Mix an Ounce of [Long] Sugar beat & sifted with a Pound of fine flower & make it into a stiff Paste with a Gile of boiling Cream work [three] ounce of [2 words illegible] roll it very then th[illagible]ing made your Tarts beat the White of an Egg & rub it over them with a Feather sift a little double refind sugar over them
Mix an Ounce of [Long] Sugar beat & sifted with a Pound of fine flower & make it into a stiff Paste with a Gile of boiling Cream work [three] ounce of [2 words illegible] roll it very then th[illagible]ing made your Tarts beat the White of an Egg & rub it over them with a Feather sift a little double refind sugar over them
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.