Short Crust Plain

Ingredients

• One pound of flour
• six ounces of lard
• clarified fat or dripping
• two teaspoonfuls of baking-powder
• one-half teaspoonful of salt
• one-half pint of water

Method

1. 1

   Pass the flour, salt, and baking powder through a sieve into a bowl, rub in the fat, add water, and work into a smooth paste with a knife.

2. 2

   Roll out to desired shape and thickness, and use at once.

3. 3

   For fruit tarts, add two tablespoonfuls of sugar.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 166. The excerpt below is the record exactly as published.

Short Crust. Plain. INGREDIENTS. — One pound of flour, six ounces of lard, clari- fied fat or dripping, two teaspoonfuls of baking-powder (heaped), one-half teaspoonful of salt, one-half pint of water

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