Vienna Tart Paste

Name: Vienna Tart Paste
Ingredients: ten ounces of washed butter; one pound of pastry flour; six ounces of sugar; one tablespoonful of pie seasoning; three eggs

From Perfection in baking, 1895

Using six yolks instead of three whole eggs makes the paste smoother.

Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 3. The excerpt below is the record exactly as published.

Vienna Tart Paste. Chop fine ten ounces of washed butter with one pound of pastry flour, six ounces of sugar, one tablespoonful of pie seasoning, then mix with three eggs

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