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Rich Cream Paste for Tarts
From Cassell's dictionary of cookery, 1892
Serves 8
Probable cost, if made with cream, is 1s. 6d. per pound.
Presented as published in 1892. 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
Nutrition per serving
329Calories
7 gProtein
46 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein7 g
Carbohydrates46 g
Fiber0 g
Sugars1.6 g
Total Fat13 g
Saturated Fat7.6 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol76 mg
Sodium151 mg
Potassium85 mg
Calcium20 mg
Iron3.3 mg
Magnesium16 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A113 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate97 mcg
Choline38 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1107. The excerpt below is the record exactly as published.
a pound of flour, and mix with it half a tea-spoonful of salt and a table-spoonful of crushed loaf sugar. Rub into it a quarter of a pound of sweet butter, and mix gradually with it sufficient cream to make it into a smooth paste. If cream cannot be had, the yolks of two eggs
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