vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Special Paste for Tartlets and Barquettes
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 229. The excerpt below is the record exactly as published.
SPECIAL PASTE FOR TARTLETS AND BARQUETTES. — Sift one pound of flour on to a mixing-board ; make a hole in the center, into which put one-eighth ounce of salt, one-half pound of cold, melted butter, one egg, the yolks of two, and a few drops of water
Cook this with the app: pantry check, scaling, and the assistant.