Fine Paste*
| Categories: | English 16th century Baked goods pastry |
| Original Source: | Thomas Dawson, The Second Part of the Good Huswifes Jewell |
| Secondary Source: | |
| Cook: | unknown |
| Meeting Date: | 0000-00-00 |
To Make Fine Paste.
Take faire flower and wheat, & the yolkes of egges with sweet butter, melted, mixing all these together with your hands, til it be brought down paste, & then make your coffins whether it be for pyes or tartes, then you may put Saffron and suger if you will have it a sweet paste, having respect to the true seasonings some use to put to their paste Beefe or Mutton broth, and some Creame.
Ingredients
| 1 stick | melted butter |
| 2 c. | flour |
| 3 | egg yolks |
| 2 Tbs. | milk |
| (3 Tbs. | boiling milk) |
| (1/8 c. | white sugar) |
| (1/16 tsp . | saffron in 1 tsp water ) |
Steps
Note
1 st try: too messy
2nd try: same + 3T boiling milk (much better)
3rd try: add 1/8 c. white sugar, 1/16 tsp saffron in 1 tsp water
Tried to make "standing" crusts
Heavy, hand-raised