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

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.

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