Cream Crust

Ingredients

• a pound of dry flour
• a little fine salt
• sufficient very thick, sweet cream
• four ounces of butter

Method

1. 1

   Stir salt into flour and mix with cream to form a smooth paste.

2. 2

   For an excellent crust, roll in butter after giving the paste a couple of turns.

3. 3

   Use for fruit tarts, cannelons, puffs, or meat pies.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 313. The excerpt below is the record exactly as published.

CREAM CRUST, ( Author's Receipt. Very good.') Stir a little fine salt into a pound of dry flour, and mix gradually with it sufficient very thick, sweet cream to form a smooth paste ; it will be found sufficiently good for common family dinners, without the addition of butter ; but to make an excellent crust, roll in four ounces in the usual way, after having given the paste a couple of turns. Handle it as lightly as possible in making it, and send it to the oven as soon as it is ready : it may be used for fruit tarts, canne- lons, puffs, and other varieties of small pastry, or for good meat pies. Six ounces of butter to the pound of flour will give a very rich crust. Flour, 1 lb. ; salt, 1 small saltspoonful (more for meat pies) ; rich cream, ^ to f pint ; butter, 4 oz. ; for richest crust, 6 oz. PATE BRIS^E; OR FRENCH CRUST FOR HOT OR COLD MEAT PIES. Sift two pounds and a quarter of fine dry flour, and break into it one pound of butter, work them together with the fingers until they resemble fine crumbs of bread, then add a small teaspoonful of salt, and make them into a firm paste, with the yolks of four eggs, well beaten, mixed with half a pint of cold water, and strained ; or for a somewhat richer crust of the same kind, take two pounds of flour, one of butter,

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