vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Short Paste for Tarts

Name: Short Paste for Tarts
Yield: 3 servings
Ingredients: Spread a pound of sifted flour on the slab; half a pound of butter; two ounces of pounded sugar; a pinch of salt; two whole eggs; rather more than a gill of water

From Practical household cookery, 1891

Serves 3

Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 171. The excerpt below is the record exactly as published.

SHORT PASTE FOR TARTS. Spread a pound of sifted flour on the slab with a hollow in the centre, then add half a pound of butter, two ounces of pounded sugar, a pinch of salt, two whole eggs, and rather more than a gill of water

Cook this with the app: pantry check, scaling, and the assistant.