A Raised Crust for Custards or Fruits
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
The butter should not be rich to prevent the sides from falling in.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 6. The excerpt below is the record exactly as published.
A Raised Crust for Custards or Fruits. Put four ounces of butter into a saucepan with water, and when it boils pour upon it as much flour as you choose, knead and beat it till smooth, then put a lump into a cloth 16 or under a pan to soak till near cold ; raise it, and if for cus- tardsputa paperwithin it
Cook this with the app: pantry check, scaling, and the assistant.