To make shorte paest for tart
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: A recipe for making pastry dough for tarts
To make shorte paest for tart.
Take fine floure and a curtesy of faire water and a disshe of swete butter and a litle saffron and the yolkes of two egges and make it thin and tender as ye maie.
To make short paste for tart.
Take fine flour and a "curtesy" of fair water and a dish of sweet butter and a little saffron and the yolks of two eggs and make it thin and tender as you may.
The definition of "curtesy" is exactly unknown; it may refer to a "quart," but more than likely simply means the proper or right amount.
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