Sugar Paste for Tartlets
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 onto a baking board, make a hole in the center, and put in grated lemon rind, salt, sugar, eggs, and Crisco.
Mix the whole to a stiff pastry.
Original recipe, verbatim
Sugar Paste for Tartlets
1 cupful siigar yi teaspoonful salt
4 cupfuls flour 3 eggs
j4 cupful Crisco, generous measure 1 lemon
Sift flour on to baking board, make hole in center, and put in grated
lemon rind, salt, SJigar, eggs, and Crisco. Mix the whole to a stiflF pastry.
This paste is used for the bottom layer of pies and to line tartlet tins of
various kinds. It, is excellent for turnovers. Sufficient for thirty tartlets.
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.