Crisp Partes for Tarts
Item
Title
Crisp Partes for Tarts
Transcript
Crisp Partes for Tarts
Mix an Ounce of Loaf Sugar beat & sifted with a Pound of fine flower & make it into a stiff Paste with a Gile 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 refind sugar over them HS
Mix an Ounce of Loaf Sugar beat & sifted with a Pound of fine flower & make it into a stiff Paste with a Gile 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 refind sugar over them HS
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.