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Plain Short Crust, or Dripping Crust
From Cookery for every household, 1914
Serves 6
Margarine may be used instead of the dripping or lard.
Presented as published in 1914. 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
266Calories
4 gProtein
29 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories266 kcal
Protein4.1 g
Carbohydrates29 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat4.2 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.3 g
Cholesterol14 mg
Sodium40 mg
Potassium51 mg
Calcium29 mg
Iron2.2 mg
Magnesium10 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate60 mcg
Choline17 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 533. The excerpt below is the record exactly as published.
Plain Short Crust, or Dripping Crust A pinch of salt. £ tea-sp. baking powder. Cold water. i lb. flour. 3 or 4 oz. lard or dripping.
Cook this with the app: pantry check, scaling, and the assistant.