Recipes > Desserts > To Glaze Pastry

To Glaze Pastry


Take an egg and one tablespoonful of water, and beat the egg enough to break it, but not enough to make it froth. The yolk alone may be used with the water, but the white alone will not give it color. Brush it lightly over the pastry, using a brush or quill-feather, and dust it with a very little sugar. This will give a brown and polished surface to the pastry.

When two layers of pastry are to be stuck together, brush the top of one with water, and lay the other on it before baking them.


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The Century Cook Book (1901).

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