Short Crust

Ingredients

• Six ounces of flour
• four ounces of butter
• one half gill of cold water
• one half tea-spoonful of lemon-juice
• yolk of one egg

Method

1. 1

   Sift flour onto a board, add butter, and rub together until crumb-like.

2. 2

   Make a hole in the center, add yolk, lemon juice, and cold water gradually, knead lightly.

3. 3

   Roll out to a quarter inch thickness for fruit tarts.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 129. The excerpt below is the record exactly as published.

Short Crust. — Six ounces of flour, four ounces of butter, one half gill of cold water, one half tea-spoonful of lemon- juice, yolk of one egg

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