Flead Crust
From Modern cookery, in all its branches, 1884
Serves 8
This crust can be made without butter.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 314. The excerpt below is the record exactly as published.
salt, 1 small teaspoonful; yolks of eggs, 4 ; water, \ pint. Or : flour, 2 lbs. ; butter, 1 lb. ; yolks of eggs, 4 ; water, less than \ pint. FLEAD CRUST. Flead is the provincial name for the leaf, or inside fat of a pig, which makes excellent crust when fresh, much finer, indeed, than 848 MODERN COOKERY. [CEIAP. XVIII, after it is melted into lard. Clear it quite from skin, and slice it very tliin into the flour, add sufficient salt to give flavour to the paste, and make the whole up smooth and firm with cold water ; lay it on a clean dresser, and beat it forcibly with a rolling-pin until the flead is blended perfectly with the flour. It may then be made into cakes with a paste -cutter, or used for pies, round the edges of which a knife should be passed, as the crust rises better when cut than if merely rolled to the proper size. With the addition of a small quantity of butter, which may either be broken into the flour before the flead is mixed with it, or rolled into the paste after it is beaten, it will be found equal to fine puff crust, with the advantage of being more easy of digestion. Quite common crust : flour, 1£ lb. ; flead, 8 oz.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.