Short Crust

Ingredients

• Sixteen ounces of flour
• four ounces of butter
• four ounces of lard
• two yolks of eggs
• two teaspoonfuls of baking-powder
• two good pinches of salt
• about two-eighths of a pint of water

Method

1. 1

   Rub the butter and lard lightly into the flour, add baking powder, salt, yolk of egg, and enough water to form a stiff paste.

2. 2

   Roll out to the required thickness and use at once.

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.

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. METHOD. — Run the butter lightly into the flour, add the baking-powder, sugar, yolks of eggs, and a little water if nec- essary, but this paste must be rather stiff, and when the but- ter is soft, or the paste is being mixed in a warm place, only a few drops of water may be required. Roll out thinly and use at once. The crust for fruit tarts should be lightly brushed over with cold water, and dredged with castor sugar before being baked. Short Crust. INGREDIENTS. — Sixteen ounces of flour, four ounces of butter, four ounces of lard, two yolks of eggs, two teaspoonfuls of bak- ing-powder, two good pinches of salt, about two-eighths of a pint of water

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