Short Crust

Name: Short Crust
Ingredients: 1 lb. of flour; 3, 4, or 6 ozs. of lard or dripping; 1 teaspoonful of baking powder; salt

From Cookery for busy lives and small incomes, 1890

Presented as published in 1890. 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

Nutrition per serving

2428Calories

49 gProtein

352 gCarbs

92 gFat

Full nutrition (33 nutrients)

Calories2428 kcal

Protein49 g

Carbohydrates352 g

Fiber0 g

Sugars0 g

Total Fat92 g

Saturated Fat25 g

Monounsaturated Fat36 g

Polyunsaturated Fat20 g

Cholesterol87 mg

Sodium479 mg

Potassium618 mg

Calcium347 mg

Iron26 mg

Magnesium122 mg

Phosphorus587 mg

Zinc3.3 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D4.1 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E2.5 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline104 mg

Caffeine0 mg

Water45 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 22. The excerpt below is the record exactly as published.

Short Crust Ingredients. — 1 lb. of flour, 3, 4, or 6 ozs. of lard or dripping, 1 teaspoonful of baking powder, or 2 if very little fat is used, salt

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