Plain Paste with Lard
From The Pattern cook-book, 1890
Serves 8
Lard makes a crust that is more brittle and greasy.
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
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 174. The excerpt below is the record exactly as published.
PLAIN PASTE WITH LARD. Many housekeepers always use lard for pastry instead of butter, simply because it is cheaper. It makes a crust that is more brittle and also more greasy, and there is no doubt but that it is more indigestible than the light, flaky, tender crust made with good, sweet butter. For one pie with two crusts allow. Two cupf uls of sifted flour. One-half cupful of lard. One tea-spoonful of salt. One-half cupful (scant) of ice- water
Cook this with the app: pantry check, scaling, and the assistant.