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Shoet Crust
From Mrs. Maclurcan's cookery book, 1899
Serves 3
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 86. The excerpt below is the record exactly as published.
1 lb. flour i lb. butter J pt. water Pinch of salt. Mode. — Put the butter into the flour ; when mixed thoroughly add the water gradually, until it is a stiff Fastry, Pies and Puddings, paste ; roll out two or three times ; it is then ready for use ; if for sweet paste, add a teaspoonful of sugar. This can also be made with nice clarified dripping or marrow. 519— SUET CEUST FOE BOILED PUDDINGS. 1 lb. flour ^ lb. beef suet ^ pt. water
Cook this with the app: pantry check, scaling, and the assistant.