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Rich Short Crust

Name: Rich Short Crust
Yield: 4 servings
Ingredients: Two pounds of flour; six-eighths of a pound of butter; four yolks of eggs; two level tablespoonfuls of castor sugar; two teaspoonfuls of baking-powder

From Soyer's standard cookery, 1912

Serves 4

For fruit tarts, brush with cold water and dredge with castor sugar before baking.

Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 165. The excerpt below is the record exactly as published.

Rich Short Crust. INGREDIENTS. — Two pounds of flour, six-eighths of a pound of butter, four yolks of eggs, two level tablespoonfuls of castor sugar, two teaspoonfuls of baking-powder

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