Butter Crust for Boiled Puddings

Ingredients

• one pound of flour
• a pinch of salt
• half a tea-spoonful of baking-powder
• six ounces of fresh butter
• half a pint of water

Method

1. 1

   Mix flour, salt, and baking powder in a basin.

2. 2

   Rub in the butter, then work the mixture into a paste by adding water.

3. 3

   Roll it out once or twice, and it will be ready for use.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 430. The excerpt below is the record exactly as published.

a pinch of salt, and fioiu- enough to make it into batter; lastlj", put with it a quarter of a pint of fresh yeast. Cover it, and let it stand in a warm j place for a quarter of an hour. Bake the | crumpets slightly on an iron plate made for the : purpose, and well greased. If this is not at hand, they may be baked in the frying-pan. When one side appears sufficiently cooked turn them quickly on the other. Crumpets may, however, be bought for a trifling expense, and as they take a good deal of trouble to prepare, it does not seem worth while to make them at home when they can be xaurchased. They should be toasted and plentifully buttered ; they will be soft and woolly ; they are rather like a blanket soaked in butter, and are nearly as indigestible. Time to bake, about ten minutes. Probable cost, 4^. each. Allow two for each person. Crumpets, Scotch.. — Crumpets in Scot- land are made with oatmeal or unbolted flour instead of the ordinary flour. Crumpet and Muffin Pudding.— Butter a plain round mould, and place in it alternately two muffins and three crumpets. Split open the muffins and put a little red cur- rant jelly in each. Pom- over them a light batter, cover the mould closely, and boil or steam for an hour and a half. Probable cost, 8d. Sufficient for five persons. Crust, Butter, for Boiled Puddings. — Put one pound of flour, a pinch of salt, and half a tea-spoonful of baking-powder into a basin, mix them well, then lub into them six ounces of fresh butter. Work the mixture with a knife or fork into a paste by the addition of half a pint of water

Cook this with the app: pantry check, scaling, and the assistant.