Dripping Crust for Kitchen Use

Ingredients

• 1 lb. of flour
• 5 oz. of clarified beef dripping
• a glass of water

Method

1. 1

   Work the flour into a paste with the water; roll into a sheet and spread upon it two ounces of the dripping; repeat this twice, be sure to use good beef dripping.

2. 2

   If wanted for a short crust, half a teacupful of moist sugar may be added.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 117. The excerpt below is the record exactly as published.

1 lb. of flour, 1 lb. of butter, 1 egg, cold water. Sh AS btn ey ie 204 THE Dominion Cook Book. Mix the flour with a lump of butter the size of an egg, and — the egg to a very stiff paste with cold water; divide the butter into six equal parts, roll the paste and spread on one part of the butter, dredging it with flour; repeat until all the butter is rolled in. . Short Crust—Ingredients—¥% Ib. of flour, 3 oz. of butter, 2 oz. of white sugar, a pinch of salt, yolks of 3 eggs. Rub into the flour the butter and the powdered loaf sugar ; beat up the yolks of the eggs, the salt, and enough milk or water to make the flour into a paste; work the paste lightly, and roll it out thin. If not wanted sweet, the sugar can be left out. 712, Flead Crust—lIngredients—1 ¥ Ib. of flour, 10 oz. of flead, salt to taste, a glass of water. Remove skin, and cut into thin flakes and rub into the flour ; add a sprinkling of salt and work the whole into a paste with the water ; fold the paste over three times, beat it well with a rolling pin, roll out, and it is ready for use. This will be found extremely light if well prepared. 7 713. Dripping Crust for Kitchen Use—Ingredients—1 Ib. of flour, 5 oz. of clarified beef dripping, a glass of water

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