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Short Crust
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost, 4d. per pound.
Presented as published in 1892. 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
421Calories
8 gProtein
63 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories421 kcal
Protein8.2 g
Carbohydrates63 g
Fiber0 g
Sugars4.2 g
Total Fat15 g
Saturated Fat4.2 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.3 g
Cholesterol14 mg
Sodium80 mg
Potassium103 mg
Calcium58 mg
Iron4.3 mg
Magnesium20 mg
Phosphorus98 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline17 mg
Caffeine0 mg
Water7.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 432. The excerpt below is the record exactly as published.
two table-spoonfuls of sifted sugar, a pinch of salt, and a heaped tea-spoonful of baking-powder with one pound of dry flour. Rub into it three ounces of good beef dripping, and work it into a smooth pa.-.te with a little boiling milk
Cook this with the app: pantry check, scaling, and the assistant.