Short Crust

Ingredients

• 1 lb. flour
• The yolk of 1 egg
• Juice from half a lemon
• 0 oz. butter
• 2 oz. powdered sugar
• Some cold water

Method

1. 1

   This paste is generally preferred to any other for covering fruit tarts, and is considered to be the most easily digested; the butter and flour are so thoroughly mixed before any moisture is added, that when it is exposed to the heat of the oven, the starch cells of the flour burst, and are absorbed by the melted butter.

2. 2

   When the flour is perfectly dry and free from lumps, put it into a basin with the butter, and rub dexterously with the thumb and fingers until they resemble bread crumbs; do not touch the butter unless covered with the flour, or the heat of the hand will partially melt it and so spoil the pastry.

3. 3

   Beat the sugar and egg together, pour them into a hole in the centre of the flour, and then add enough water to mix all to rather a soft paste; turn it on to a slightly floured board, handling the paste lightly, and as little as possible, and roll it out to the thickness required.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 55. The excerpt below is the record exactly as published.

SHORT CRUST. 1 lb. flour. The yolk of 1 egg. Juice from half a lemon. 0 oz. butter. 2 oz. powdered sugar. Some cold water

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