Paste for Tart Shells
From Every-day dishes and every-day work, 1897
Fill after baking.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 79. The excerpt below is the record exactly as published.
Paste for Tart Shells. — Take one-half cup of rather thin sweet cream, which has been placed on ice until very cold; add to it the stiffly beaten whites of two eggs, and whip all together briskly for ten minutes. Add sufficient white flour to roll
Cook this with the app: pantry check, scaling, and the assistant.