vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Paste for Tarts
From Consult me, 1902
Serves 8
Requires a quicker oven than crisp paste.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 370. The excerpt below is the record exactly as published.
PASTE, for Tarts. — Take 1 lb. of fine flour ; beat the white of an egg to a strong froth ; mix with it as much water as will make it into a stiff paste ; roll it out very thin ; lay 3 ozs. of butter
Cook this with the app: pantry check, scaling, and the assistant.