Flaky Crust
From My mother's cook book, 1902
Use for meat pies or fruit tarts.
Presented as published in 1902. 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
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 81. The excerpt below is the record exactly as published.
Flaky Crust. — One pound of flour, one-half pound of butter, one teaspoonful of baking powder, one salt- spoonful of salt, one-half gill of cold water, whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.