A Paste for Sweet Meats

Preparation info

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Appears in

American Cookery

By Amelia Simmons

Published 1796

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No. 7. Rub one third of one pound of butter, and one pound of lard into two pound of flour, wet with four whites well beaten; water q: s: to make a paste, roll in the residue of shortening in ten or twelve rollings—bake quick.

No. 8. Rub in one and half pound of suet to six pounds of flour, and a spoonful of salt, wet with cream roll in, in six or eight times, two and half pounds of butter—good for a chicken or meat pie.