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Short Crust for Little Savouries
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Useful for little savouries.
Presented as published in 1898. 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
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 316. The excerpt below is the record exactly as published.
six ounces of flour, three ounces of butter, two yolks of egg, a teaspoonful of lemon- juice, and half a saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.