Good Plain Pastry

Ingredients

• a pound of flour
• a quarter of a pound of rather soft lard
• a teaspoonful of salt
• two tea-spoonfuls of baking-powder
• a little water

Method

1. 1

   Mix salt with flour.

2. 2

   Rub in lard until blended, then add baking powder.

3. 3

   Pour a little water into the mixture and work to a soft paste.

4. 4

   Roll out and spread with more lard, dredge with flour, give it a turn, and it's ready for use.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1108. The excerpt below is the record exactly as published.

a pound of flour. Rub in a quarter of a pound of rather soft lard or dripping, until the ingredients are thoroughly blended, then add two tea-spoonfuls of baking- powder. Draw the mixture to one side of the bowl, pour a little water into the vacant space, and with four fingers work the ingredients to a soft paste. Lift the pastry out in small quantities as it acquires the proper consistency. Roll it out till sufiiciently thick to spread another four ounces of lard upon it, dredge a little flour on it, give it one or two turns, and it is ready for use. This pastry requires a quick oven. Time, ten minutes to make. Probable cost, 6d. Pastry, Good Plain (another way). — Mix a tea-spoonful of sal

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