Recipe Section - FoodReference.com

You are here > Home > Recipes >

1796 COOKBOOK > PASTES > Puff Pastes for Tarts: No. 4 >

COOKING SCHOOLS & COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from American Cookery
by Amelia Simmons (1796)

PASTES

Puff Pastes for Tarts No. 4

Into two quarts flour (salted) and wet stiff with cold water roll in, in nine or ten times one and half pound of butter.

RELATED RECIPES:

PASTES     |     Puff Pastes for Tarts: No. 1     |     Puff Pastes for Tarts: No. 2     |     Puff Pastes for Tarts: No. 3     |     Puff Pastes for Tarts: No. 4     |     Puff Pastes for Tarts: No. 5     |     Puff Pastes for Tarts: No. 6     |     A Paste for Sweet Meats #7     |     A Paste for Sweet Meats 8     |     Royal Paste (#9)

Home     |     About Us & Contact Us     |     Recipes: Main Category List     |     Food History Articles     |     Food Timeline     |     Favorite Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2013 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

PASTESPuff Pastes for Tarts No. 4

PASTES

Puff Pastes for Tarts No. 4