Dominion Paste
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Sift flour and almonds into a basin.
Rub Crisco into them.
Add salt, sugar, well-beaten eggs, and enough water to make a stiff paste.
Leave in a cool place for two hours, then roll out and use for pies and tartlets.
Original recipe, verbatim
Dominion Paste
5 cupfuls flour 2 eggs
yi cupfuls Crisco 2 yolks of eggs
y^ cupful ground almonds 15^ teaspoonfuls salt
1 cupful sugar Water
Sift flour and almonds into basin, rub Crisco into them, add salt,
sugar, eggs well beaten and water to make stifle paste. Leave in cool place
two hours, then roll out and use for pies and tartlets.
Sufficient for four pies.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.