Paste
From High-Street cook book, 1885
Ensure to handle the dough gently for best results.
Presented as published in 1885. 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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 18. The excerpt below is the record exactly as published.
Paste. One pound of butter, one pound <>t' Boor, oik' Bcan( teaspoonful i>i" salt, one cup <»f Lcc-water. The treatment the same aa in plain paste, with the excep- i rolling the dough from yon, ami guarding agalnsl rolling to the very edge of the dough, thereby pre> enting the air- cells being broken, which Insures success. Mince Meat. One CUp of ehopped moat, one and a half (ills of raisins, one and a half cups of currants, one and a half cups of Prow n sugar, one cup of granulated sugar, one- third cup of molasses, three cups of chopped apples, one cup of meat liquor, two teaspoonfuls of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.