vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Egg Pastry
From The art of cookery, 1899
Serves 2
Can be rolled very thin.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 99. The excerpt below is the record exactly as published.
Egg Pastry. — To one ^g%, slightly beaten, add a pinch of salt, a tablespoonful of melted butter, and flour sufficient to make a soft dough
Cook this with the app: pantry check, scaling, and the assistant.