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FINE, SHORT OR FLAWN PASTE (For Fruit Tarts)

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Sift one lb.
  2. of flour on to the mixing-board, and hollow it out.
  3. Put in the hollow one-third oz.
  4. of salt, one and one-half oz.
  5. of powdered sugar, an egg, one-fourth pint of cold water, and ten oz.
  6. of butter.
  7. First, thoroughly mix the butter, the egg, the water, and the seasoning, and then gradually combine the flour with it.
  8. Knead the paste;
  9. press it out twice;
  10. roll it into a ball, and wrap it up as before with the view of setting it aside in the cool to rest.