Puff Paste for Tarts and Tartlets
From The Apsley cookery book, 1905
Keep the paste one way of the grain when rolling out.
Presented as published in 1905. 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 Apsley cookery book (1905) by Webster, John J. Mrs, page 85. The excerpt below is the record exactly as published.
a teaspoonful of Baking-powder. Whisk the whites of the eggs for a few minutes, then sprinkle in the meal a little at a time, add the milk, and beat well for ten minutes ; let it stand for one hour, then fry as ordinary pancakes in a small frying-pan that has had a well-greased piece of paper rubbed over it. Serve very hot, with syrup. BREAD, PASTRY, CAKES, &e. 195 395. Paste (Fried). When paste, made according to either of the recipes, has been kept two or three days, and it is not required for tarts, &c., a very nice dish can be made by rolling it out three-quarters of an inch thick, and stamping it into small rounds, and frying these in either oil or Albene. The fat must not be quite so hot as for general frying. If the cook tries it by throwing in a bit of bread, and puts in the paste as soon as the bread crisps, and before the fat is hot enough to brown it, then the paste will be done perfectly. The rounds of pastry should have sugar sifted over them, and be piled on a dish paper. Any stewed fruit is nice served with them. 396. Paste, Puff for Tarts and Tartlets, &c. Ingredients. One pound of Flour. | Half a pound of Butter
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