Thursday, April 21, 2011

Tart/Pastry Crust

Take fyne floure and a curscy of fayre water and a dysche of swete butter and a lyttel saffron, and the yolkes of two egges and make it thynne and as tender as ye maye. (16c English)
3/4 c flour
1 T + 1 t water
1/2 stick = 4 T butter
6 threads saffron
1 egg yolk
Cut butter into flour, then crush saffron into 1 t of water; mix that and the rest of the water with the egg yolk and stir it into the flour-butter mixture. Roll out.

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