Short Crust

Ingredients

• a quarter of a pound of flour
• three ounces of butter
• about a tablespoonful of castor sugar
• the yolk of an egg
• a little salt
• a few drops of strained lemon-juice

Method

1. 1

   Mix flour and butter until crumbly.

2. 2

   Make a hole in the center, add egg yolk, salt, and lemon juice.

3. 3

   Mix into a stiff paste and roll out to desired size and thickness.

4. 4

   Bake for half an hour to three-quarters of an hour until pale brown.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Short Crust Take a quarter of a pound of flour and three ounces of butter ; mix them well ; lightly rub them with the hands till no lumps are left and it all looks crumbly ; mix about a tablespoonful of castor A LA MODE. 65 sugar with the flour, heap it all up on the board and make a hole in the centre ; take the yolk of an egg and sprinkle a little salt over it, then add a few drops of strained lemon-juice

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