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Dripping Crust
From Tried favourites cookery book, 1909
Serves 6
Beef dripping is best.
Presented as published in 1909. 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
Nutrition per serving
479Calories
4 gProtein
29 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories479 kcal
Protein4.1 g
Carbohydrates29 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.7 g
Cholesterol39 mg
Sodium1696 mg
Potassium52 mg
Calcium52 mg
Iron2.2 mg
Magnesium10 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate60 mcg
Choline46 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 117. The excerpt below is the record exactly as published.
Dripping: Crust. \ lb. .Flonr, lb. Dripping, pinch Salt, 1 teasijoonful Baking Powder (to counteract any flavouring of dripping). ^ Beef dripping is best. Shred dripping if liard. Make witli cold water, rather moist, as for flaky pastry. Farola Pastry. 3 oz. Flour, 3 oz. Marshall’s Farola, small 1 teaspoonful Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.