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Flaky Crust for a Cold Pie
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
This method creates a flaky texture.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 315. The excerpt below is the record exactly as published.
Flaky Crust for a Cold Pie.— (For this recipe I am in- debted to the author of A Younger Son’s Cookery Book, by A Younger Son's Daughter, published by Messrs. Bentley, 1896.) — For a moderate-sized pie-dish take about half a poimd of flour, and make up with water in the ordinary way, but without mixing in any fat or butter whatever. Now take, for the above quan- tity, from five to six ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.