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Short Crust

Name: Short Crust
Yield: 8 servings
Ingredients: 8 ozs. of pounded and sifted white sugar; 1 lb. of flour; 3 or 4 ozs. of butter; the yolks of 2 eggs, beaten; into some cream

From Consult me, 1902

Serves 8

Presented as published in 1902. 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

335Calories

8 gProtein

72 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories335 kcal

Protein7.8 g

Carbohydrates72 g

Fiber0 g

Sugars28 g

Total Fat11 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol71 mg

Sodium20 mg

Potassium97 mg

Calcium20 mg

Iron3.4 mg

Magnesium17 mg

Phosphorus88 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.8 mg

Folate97 mcg

Choline37 mg

Caffeine0 mg

Water17 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 181. The excerpt below is the record exactly as published.

1 lb. of flour, i and % lb. of butter, rubbed in ; mix with cold water, and a little yeast, stamp I it with a butter print, and lay the paste on the mould ; lay on tins, to bake a fine brown. CRUST, a Short One.— Make I a ozs. of pounded and sifted white sugar I dry ; mix it with 1 lb. of flour well dried, I rub into it 3 or 4 ozs. of butter, so fine I as not to be seen — into some cream put the yolks of 2 eggs, beaten

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