Recipes > Desserts > Pastry

Pastry

• Puff Pastry
• Short Pastry

• Best Plain Paste
       from Directions for Cookery, in its Various Branches (1840)
• Butter Crust, for Boiled Puddings
       from The Book of Household Management (1861)
• Chopped Paste
       from Miss Parloa's New Cook Book
• Chou Paste
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Common Crust For Raised Pies
       from The Book of Household Management (1861)
• Common Paste for Pies
       from Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832)
• Common Paste, for Family Pies
       from The Book of Household Management (1861)
• Common Pie Crust
       from Directions for Cookery, in its Various Branches (1840)
• Crust for Mince Pies
       from Dr. Allinson's Cookery Book (1915)
• Dough for Open Face Pies
       from The International Jewish Cook Book (1919)
• Dripping Crust, for Kitchen Puddings, Pies, etc.
       from The Book of Household Management (1861)
• Dripping Paste
       from Directions for Cookery, in its Various Branches (1840)
• Easy Pastry
       from Woman's Institute Library of Cookery, Volume 4
• Easy Pie-Crust
       from The Century Cook Book (1901)
• Economy Paste
       from Woman's Institute Library of Cookery, Volume 4
• Excellent Paste for Pastry
       from The Belgian Cookbook (1915)
• Family Pie Crust
       from Desserts and Salads (1920)
• Fine Paste for Meat Pies, Patties and Baked Apple Dumplings
       from Desserts and Salads (1920)
• Fine Pie Crust
       from Desserts and Salads (1920)
• Flaky Bread Crust
       from The Skilful Cook (1905)
• Flaky Crust
       from The Art of Living in Australia (1893)
• Flaky Crust
       from The Skilful Cook (1905)
• Fleischig Pie Crust
       from The International Jewish Cook Book (1919)
• Florentinian Paste
       from Desserts and Salads (1920)
• French Paste
       from Domestic French Cookery (1836)
• French Paste for Raised Pies
       from Miss Parloa's New Cook Book
• Genoise Pastry
       from The Skilful Cook (1905)
• Good Paste for Tarts
       from English Housewifry (1764)
• Lard Paste
       from Directions for Cookery, in its Various Branches (1840)
• Lard or Flead Crust
       from The Book of Household Management (1861)
• Light Paste for a Dish Pie
       from English Housewifry (1764)
• Meat or Fish Pie Crust
       from Foods That Will Win the War and How to Cook Them (1918)
• Mince-Pie Paste
       from A Plain Cookery Book for the Working Classes (1852)
• Neapolitan Paste
       from Desserts and Salads (1920)
• Nut Pastry
       from The Healthy Life Cook Book (1915)
• Oatmeal Pie-Crust
       from Dr. Allinson's Cookery Book (1915)
• Orange Paste Another Way
       from The Lady's Own Cookery Book (1844)
• Palm Leaves
       from The Boston Cooking-School Cook Book (1896)
• Parmesan Pâte au Chou
       from The Boston Cooking-School Cook Book (1896)
• Parve, Cookie and Pie Dough
       from The International Jewish Cook Book (1919)
• Paste
       from My Pet Recipes, Tried and True (1900)
• Paste
       from The Lady's Own Cookery Book (1844)
• Paste Royal
       from The Lady's Own Cookery Book (1844)
• Paste for Cold Baked Meats
       from The Queen-like Closet or Rich Cabinet (1672)
• Paste for Frying
       from The Italian Cook Book (1919)
• Paste for Macaroons and Macaroon Tart
       from My Pet Recipes, Tried and True (1900)
• Paste for Meat Pies, etc.
       from Public School Domestic Science (1898)
• Paste for Pies
       from The Lady's Own Cookery Book (1844)
• Paste for Puddings
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Paste for Puddings Another Way
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Paste for Sweet Meats No. 7
       from American Cookery (1796)
• Paste for Sweet Meats No. 8
       from American Cookery (1796)
• Paste for Tarts
       from The Lady's Own Cookery Book (1844)
• Paste for Tarts in pans
       from The Lady's Own Cookery Book (1844)
• Paste for baking or frying
       from The Lady's Own Cookery Book (1844)
• Paste for raised Pies
       from The Lady's Own Cookery Book (1844)
• Paste for raised Pies Another way
       from The Lady's Own Cookery Book (1844)
• Paste for very small Tartlets
       from The Lady's Own Cookery Book (1844)
• Paste with Lard
       from The Boston Cooking-School Cook Book (1896)
• Pastry
       from The Boston Cooking-School Cook Book (1896)
• Pastry For Tarts or Open Pies
       from The Century Cook Book (1901)
• Pastry for Custard Pie
       from Mrs. Wilson's Cook Book (1920)
• Pastry for Two
       from Mrs. Wilson's Cook Book (1920)
• Pate Brisee, or French Crust, for Raised Pies
       from The Book of Household Management (1861)
• Pie Crust
       from Recipes Tried and True (1894)
• Pie Crust
       from The International Jewish Cook Book (1919)
• Pie Crust
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Pie Crust
       from Civic League Cook Book (1913)
• Pie Crust
       from Civic League Cook Book (1913)
• Pie Crust (Merberteig)
       from The International Jewish Cook Book (1919)
• Pie Crust (quick and good)
       from Desserts and Salads (1920)
• Pie Shell
       from Better Meals for Less Money (1917)
• Pie-Crust (1)
       from Dr. Allinson's Cookery Book (1915)
• Pie-Crust (2)
       from Dr. Allinson's Cookery Book (1915)
• Pie-Crust (3)
       from Dr. Allinson's Cookery Book (1915)
• Pie-Crust (4)
       from Dr. Allinson's Cookery Book (1915)
• Pie-Crust (6)
       from Dr. Allinson's Cookery Book (1915)
• Pie-Crust (7)
       from Dr. Allinson's Cookery Book (1915)
• Pie-crust
       from Cloud City Cook-Book (1889)
• Plain Paste
       from The Boston Cooking-School Cook Book (1896)
• Plain Paste
       from Fifty-Two Sunday Dinners (1913)
• Plain Paste
       from Better Meals for Less Money (1917)
• Plain Paste for Puddings
       from New Vegetarian Dishes (1892)
• Plain Pastry
       from The New Dr. Price Cookbook (1921)
• Plain Pastry
       from Woman's Institute Library of Cookery, Volume 4
• Plain Pastry
       from For Luncheon and Supper Guests (1923)
• Plain Pastry
       from Foods That Will Win the War and How to Cook Them (1918)
• Plain Pastry
       from The Golden Age Cook Book (1898)
• Plain Pastry
       from Public School Domestic Science (1898)
• Plain Pastry (2 Crusts)
       from School and Home Cooking (1920)
• Plain Pastry For Pies
       from The Century Cook Book (1901)
• Plain Pie Crust
       from The White House Cookbook (1887)
• Plain Pie-Crust
       from The Easiest Way in Housekeeping and Cooking (1903)
• Potato Paste
       from Directions for Cookery, in its Various Branches (1840)
• Potato Paste
       from The Lady's Own Cookery Book (1844)
• Pâte au Chou
       from The Boston Cooking-School Cook Book (1896)
• Quality Paste
       from Woman's Institute Library of Cookery, Volume 4
• Quick Paste
       from The Boston Cooking-School Cook Book (1896)
• Rice Paste
       from The Lady's Own Cookery Book (1844)
• Rice Paste Another Way
       from The Lady's Own Cookery Book (1844)
• Rich Paste
       from Fifty-Two Sunday Dinners (1913)
• Rich Paste
       from Better Meals for Less Money (1917)
• Rich Pastry
       from The New Dr. Price Cookbook (1921)
• Rich Pie Crust
       from Things Mother Used to Make (1914)
• Rich Pie Crust
       from Desserts and Salads (1920)
• Royal Paste No. 9
       from American Cookery (1796)
• Rule for Under Crust
       from The White House Cookbook (1887)
• Shells
       from Directions for Cookery, in its Various Branches (1840)
• Sour-Cream Pastry
       from Woman's Institute Library of Cookery, Volume 4
• Soyer's Recipe for Puff-Paste
       from The Book of Household Management (1861)
• Suet Crust, for Pies or Puddings
       from The Book of Household Management (1861)
• Suet Paste
       from Directions for Cookery, in its Various Branches (1840)
• Suet Pastry, No. 1
       from The Art of Living in Australia (1893)
• Suet Pastry, No. 2
       from The Art of Living in Australia (1893)
• Sugar Paste
       from The Lady's Own Cookery Book (1844)
• Sweet Paste
       from Directions for Cookery, in its Various Branches (1840)
• Tart Bands
       from The Century Cook Book (1901)
• The Real Secret for Flaky Pastry
       from Mrs. Wilson's Cook Book (1920)
• To Make Good Paste
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Good Paste to Raise
       from The Queen-like Closet or Rich Cabinet (1672)
• To make Paste for Tarts
       from English Housewifry (1764)
• To make Transparent Tarts
       from English Housewifry (1764)
• To make a Light Paste for a Venison Pasty, or other Pie
       from English Housewifry (1764)
• To make a Paste for a Standing Pie
       from English Housewifry (1764)
• To make a Shell Paste
       from English Housewifry (1764)
• To make green Paste of Pippens
       from English Housewifry (1764)
• To make red Paste of Pippens
       from English Housewifry (1764)
• To make white Paste of Pippens
       from English Housewifry (1764)
• Vienna Pastry for Kipfel
       from The International Jewish Cook Book (1919)