Short Crust
From The art of cooking, 1880
Used only for fruit tarts.
Presented as published in 1880. 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 art of cooking (1880) by Matilda Lees Dods, page 81. The excerpt below is the record exactly as published.
SHORT CRUST. 183 * the same way, and repeat this process of folding and roll- ing seven times, remembering to let the crust cool be- tween the rollings, otherwise the butter will oil. The paste may now be used for vol-au-vent, or what- * ever purpose required. Note. — If a larger quantity of this paste is required, it should be made in divisions, as a larger amount than is given above is not so successfully manipulated. When flour is in the least inferior, the quantity of matter must be decreased, as there will not be sufficient gluten in it to absorb the quantity of moisture. Flaky Crust. — One pound of flour, one-half pound of butter, one teaspoonful of baking powder, one salt- spoonful of salt, one-half gill of cold water, whites of two eggs. Sift the flour through a sieve lipon a mixing board. Put the whites of eggs upon a plate, add to them the salt and whip all to a light froth. Mix the flour to a firm dough with the froth of eggs and the cold water, roll it out very thinly, divide the butter into three pieces and spread one of them upon the dough. Fold the dough in three layers and roll it out thinly again, reversing the order of rolling each time. Repeat this process until the butter is all rolled into the dough when the crust is ready for use and may be used for meat pies, or fruit tarts. Short Crust. — Six ounces of flour, four ounces of butter, one-half gill of cold water, one-half teaspoonful of lemon-juice, yolk of one egg
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Cook this with the app: pantry check, scaling, and the assistant.