Beau Crust
From Every-day dishes and every-day work, 1897
Knead the dough rather soft, and roll moderately thick.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 79. The excerpt below is the record exactly as published.
Beau Crust. — Soak white beans overnight. Cook for three hours in just enough water to cook well and not burn. Rub through a colander, and use for preparing the crust in the pro- portion of one-half cup of the prepared beans in which has been thoroughly incorporated one tablespoonful of good cream to the cup of flour.
Cook this with the app: pantry check, scaling, and the assistant.