Short Crust Pastry
From Recipes for high-class cookery, 1912
For a plainer pastry, the yolk may be omitted, and only 4 oz. shortening used. If for a savoury dish omit the sugar.
Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 39. The excerpt below is the record exactly as published.
^ lb. flour, 6 oz. butter. ^ teaspoonfiil baking powder. 1 teaspoonful sugar. 1 yolk. A little cold water. i „ salt
Cook this with the app: pantry check, scaling, and the assistant.