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Sweet Paste for Tartlets
From Soyer's standard cookery, 1912
Serves 10
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 166. The excerpt below is the record exactly as published.
Sweet Paste for Tartlets. INGREDIENTS. — Two pounds of fine flour, sixteen ounces of castor sugar, ten ounces of butter, six eggs, the finely- grated rind of lemon
Cook this with the app: pantry check, scaling, and the assistant.