The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

PASTRY

a class name for a variety of articles made of light, puffy dough, as pies, tarts, etc. The finest and richest kind is usually termed Puff Paste, which requires considerable skill, as its success largely depends on lightness of hand in kneading.

added by the pass

Recipes that use pastry

99 dishes across the Historical Foodie library call for pastry.

The Epicurean · 98

No. 10 Dish Borders of Noodle Paste, Cooked Paste, Metal, English Paste or Gum Paste, Dish Bottoms, Foundations, Supports, Triangle for Dressing Tongues, Hatelets for Hot Removes and Entrees, Fancy Frills, and Favor Frills Bordures de Plat en Nouilles Pate Cuite, et en Metal, Pate Anglaise et Pastillage, Fonds de Plats et Supports, Crouton Triangle pour Dresser les Langues, Hatelets pour Releves et Entrees Chauds, Bouffettes et Manchettes
No. 108 Axunge Axonge
No. 11 To Prepare Bouchees Pour Preparer les Bouchees
No. 1328 Beef Palates in Tortue Palais de Boeuf en Tortue
No. 146 Puff Paste and half Puff Paste Pate Feuilletee et demi Feuilletee
No. 151 Small Puff Patties Petits Pates Feuilletes
No. 158 Ravioles Ravioles
No. 161 To Prepare Rissoles Pour Preparer les Rissoles
No. 1747 Slices of Saddle of Lamb with Puree of Beans Tranches de Selle d'Agneau a la Puree de Haricots
No. 176 To Line and Bake Timbale Crusts Pour Foncer et Cuire les Croutes a Timbales
No. 180 Vol-au-Vent Crust Croute de vol-au-vent
No. 181 Small Vol-au-Vent Crust in Two Pieces Petites croutes de vol-au-vent en deux pieces
No. 182 White Stock for Meats and Vegetables Blanc pour cuisson de Viandes et Legumes
No. 1970 Pigeons with Olives-Breasts Filets de Pigeons aux Olives
No. 2283 Escalops of Pheasants with Olives Escalopes de Faisans aux Olives
No. 2409 Cold Dishes Le Froid
No. 2411 Aspic of Foies-Gras Aspic de Foies-Gras
No. 2442 Borders of Different Shaped Jelly Croutons Bordures de Differentes Formes en Croutons de Gelee
No. 2502 Garnishing of Eggs a la Develle Garniture d'Oeufs a la Develle
No. 2506 Garnishing of Eggs a la Rouennaise Garniture d'Oeufs a la Rouennaise
No. 2509 Garnishing of Hard Eggs in Chaudfroid Garniture d'Oeufs Durs en Chaudfroid
No. 2511 Garnishing of Eggs, Moscovite Garniture d'Oeufs Moscovite
No. 2514 Hard-Boiled Eggs Stuffed with Salpicon Œufs Durs Farcis au Salpicon
No. 2520 Garnishing of Oysters with Jelly Garniture d'Huitres a la Gelee
No. 2595 Sweetbreads a la Mirabeau Ris de Veau a la Mirabeau
No. 2664 German Salad with Croutons Salade Allemande aux Croutons
No. 2739 Eggplant Fried Aubergines Frites
No. 2834 Tomatoes a la Frossart Tomates a la Frossart
No. 2851 Eggs au Miroir a la Jockey Club Œufs au Miroir a la Jockey Club
No. 2852 Eggs au Miroir a la Lully Œufs au Miroir a la Lully
No. 2853 Eggs au Miroir a la Meyerbeer Œufs au Miroir a la Meyerbeer
No. 2854 Eggs au Miroir a la Provencal (œufs au Miroir a la Provencale)
No. 2855 Eggs au Miroir a la Tivolier Œufs an Miroir a la Tivolier
No. 2909 Eggs on a Dish Œufs sur le Plat
No. 2988 Timbale Milanese of Macaroni or Noodles Timbale de macaroni ou de Nouilles, Milanaise
No. 2990 Apples a la Giudici Pommes a la Giudici
No. 2995 Apples in Surprise Pommes en Surprise
No. 2998 Apples, Portuguese Pommes a la Portugaise
No. 3000 Apples with Burnt Almonds Pommes au Pralin
No. 3015 Crescents of Noodles with Cherries Croissants de Nouilles aux Cerises
No. 3023 Crusts with Bananas a la Panama Croutes aux Bananes a la Panama
No. 3024 Crusts with Cherries or Strawberries a la Michelet Croutes aux Cerises ou aux Fraises a la Michelet
No. 3044 Mundane Fritters Beignets Mondains
No. 3073 Pancakes a la Rossini—Meringued Pannequets Meringues a la Rossini
No. 3075 Pancakes of Peach Marmalade Macedoine Crepes Marmelade de Peches Macedoine
No. 3080 Peaches a la Colbert Peches a la Colbert
No. 3116 Rissoles with Preserves and with Almond Cream Rissoles a la Confiture et a la Creme d'Amandes

365 Dishes of All Nations · 1

Vienna Cheese Torte Viennese

… and 51 more recipes use pastry.