Flaky Crust Pastry
From The handy dictionary of cookery, 1890
Roll out three times after incorporating butter.
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
847Calories
28 gProtein
176 gCarbs
3 gFat
Full nutrition (19 nutrients)
Calories847 kcal
Protein28 g
Carbohydrates176 g
Total Fat3.4 g
Sodium4.5 mg
Potassium308 mg
Calcium43 mg
Iron13 mg
Magnesium61 mg
Phosphorus245 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin B60.1 mg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate363 mcg
Water48 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 72. The excerpt below is the record exactly as published.
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 with the tips of the fingers ; form it into one lump, leaving the basin clean ; put it on a floured board and roll out only once, and it is then ready for use. Note. — Pastry should be put for the first fifteen minutes in a very hot part of the oven. See introductory notes on baking. Pastry, Flaky Crust. Place in a basin half a pound of flour ; drop in the centre the white of an egg beaten to a stiff froth, then add with the left hand just enough cold water
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