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McQueen family cookbook item 4, Scotland, 1870s
Page 22
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the tart to leave enough to cut a strip to go round. Wet the edge of the dish. Put on the strip wet it + put on the paste. Do not ornament the top of fruit tart. Brush the top either with beaten white of egg or cold water + dust it with fine sugar. Put first into the hotest part of the to raise the paste then in the coolest to cook the fruit. Bake about 35 minutes. This is paste dough for 2 lbs of fruit. There should be a layer of fruit at the top, as the sugar will make the paste heavy if it touches it.
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the tart to leave enough to cut a strip to go round. Wet the edge of the dish. Put on the strip wet it + put on the paste. Do not ornament the top of fruit tart. Brush the top either with beaten white of egg or cold water + dust it with fine sugar. Put first into the hotest part of the to raise the paste then in the coolest to cook the fruit. Bake about 35 minutes. This is paste dough for 2 lbs of fruit. There should be a layer of fruit at the top, as the sugar will make the paste heavy if it touches it.
Szathmary Culinary Manuscripts and Cookbooks
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