Economical Short Crust Pastry

Name: Economical Short Crust Pastry
Ingredients: half a pound of flour; a quarter of a teaspoonful of baking-powder; a teaspoonful of sugar; a quarter of a pound of dripping or lard; a little cold water

From The handy dictionary of cookery, 1890

Pastry should be placed in a hot part of the oven for the first 15 minutes.

Presented as published in 1890. 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

1870Calories

25 gProtein

180 gCarbs

117 gFat

Full nutrition (33 nutrients)

Calories1870 kcal

Protein25 g

Carbohydrates180 g

Fiber0 g

Sugars4.2 g

Total Fat117 g

Saturated Fat44 g

Monounsaturated Fat51 g

Polyunsaturated Fat13 g

Cholesterol108 mg

Sodium122 mg

Potassium309 mg

Calcium108 mg

Iron13 mg

Magnesium61 mg

Phosphorus269 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.7 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

Choline56 mg

Caffeine0 mg

Water22 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 71. The excerpt below is the record exactly as published.

Economical Short Crust. Put into a bowl half a pound of flour, a quarter of a tea- spoonful of baking-powder, a teaspoonful of sugar ; rub very finely into it a quarter of a pound of dripping or lard ; make into a stiff paste with a little cold water

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