Economical Short Crust
From The school cookery book, 1881
This will cover a very small tart, or make about six tartlets. If used with meat, take a pinch of salt instead of the sugar.
Presented as published in 1881. 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
1356Calories
25 gProtein
179 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories1356 kcal
Protein25 g
Carbohydrates179 g
Fiber0 g
Sugars4.2 g
Total Fat60 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Cholesterol58 mg
Sodium14 mg
Potassium309 mg
Calcium50 mg
Iron13 mg
Magnesium63 mg
Phosphorus245 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate363 mcg
Choline69 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from The school cookery book (1881), page 49. The excerpt below is the record exactly as published.
Economical Short Crust.— Required: % lb. flour ; 2 oz. dripping ; x pinch baking powder ; 1 tea- spoonful sugar ; about teacupful cold water.
Cook this with the app: pantry check, scaling, and the assistant.