Crust for Pot Pie

Ingredients

• four and one-half cupfuls of flour
• two even teaspoonsful of cream tartar
• two even teaspoonfuls of soda
• one teaspoonful of salt
• a piece of butter the size of a walnut
• two scant cupfuls of buttermilk

Method

1. 1

   Sift the flour with cream tartar, soda, and salt.

2. 2

   Rub in the butter, mix with buttermilk, and work into dough with minimal handling.

3. 3

   Roll out and cut as you would biscuit; put into the kettle and boil for twenty minutes.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 42. The excerpt below is the record exactly as published.

Crust for Pot Pie. Take four and one-half cupfuls of flour and add to it two even teaspoonsful of cream tartar, and two even teaspoonfuls of soda and one teaspoonful of salt. Sift twice, then rub in a piece of butter the size of a walnut. Mix with two scant cupfuls of buttermilk

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