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Fine, Short or Flawn Paste (For Fruit Tarts)

Name: Fine, Short or Flawn Paste (For Fruit Tarts)
Yield: 3 servings
Ingredients: one lb. of flour; one-third oz. of salt; one and one-half oz. of powdered sugar; an egg; one-fourth pint of cold water; ten oz. of butter

From A guide to modern cookery, 1909

Serves 3

Let the paste rest before use.

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 397. The excerpt below is the record exactly as published.

FINE, SHORT OR FLAWN PASTE (For Fruit Tarts) Sift one lb. of flour on to the mixing-board, and hollow it out. Put in the hollow one-third oz. of salt, one and one-half oz. of powdered sugar, an egg, one-fourth pint of cold water, and ten oz. of butter

Cook this with the app: pantry check, scaling, and the assistant.