Short Crust (a substitute for puff paste)

Ingredients

• 3 ozs. of butter
• 1 lb. of flour
• a pinch of salt
• two table-spoonfuls of powdered loaf sugar
• two eggs beaten up with milk or cream

Method

1. 1

   Rub butter into flour till fine; add salt and sugar, then make a smooth paste with beaten eggs and milk or cream.

2. 2

   Roll out thin.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 283. The excerpt below is the record exactly as published.

Short Crust (a substitute for puff paste). — When puff paste cannot be had, pastry made according to any of the following recipes may be used in- stead. It should be made in a cool place and should be handled very lightly. A moderately heated oven will be required for baking it. No. I. Rub3ozs.of butter into I lb. of flour till it is as fine as possible ; add a pinch of salt and two table-spoonfuls of powdered loaf sugar, and make a smooth paste with two eggs beaten up with milk or cream. Roll out thin. No. 2. Rub 3 ozs. of butter into i lb. of flour, add a pinch of salt and a table- spoonful of powdered sugar, and beat the whole to a smooth paste with a quarter of a pint of boiling cream. No. 3. Rub 8 ozs. of butter into 1 lb. of flour

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