Short Crust
From High-class cookery recipes, 1897
Presented as published in 1897. 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
No method was recorded for this recipe.
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 63. The excerpt below is the record exactly as published.
Eigkt ounces of Flour. Six ounces of Butter. Salt. Half a teaspoonful of Lemon-juice. Put the butter and flour on a paste-board, chop up the butter in the flour, heap it all up on the board, make a well in the centre, put in the lemon-juice, and sprinkle the salt over. Take a full tablespoonful of cold water, and mix it slowly PASTKY. 197 and lightly with your fingers into the flour and butter, adding more water if necessary until you get a stiff paste. EoU this out, fold it over in half, turn it with the rough edges towards you, roll it and fold it again ; repeat this twice more, so that it is rolled out and folded four times in all. It is now ready for use for a meat pie, apple tart, or tartlets. Short Crust. Ingredients. Eight ounces of riour. Six ounces of Butter. Half a teaspoonful of Baking-powder. One Egg. One ounce of Castor Sugar
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