Short Paste Cake

Ingredients

• a pound of fine flour
• ten ounces of fresh butter
• a pinch of salt
• a dessert-spoonful of powdered sugar
• a quarter of a pint of water

Method

1. 1

   Put flour into a basin, scoop out a hollow, add butter, salt, sugar, and water.

2. 2

   Work together with fingers, adding more water if necessary.

3. 3

   Gather into a lump and leave in a cool place for a couple of hours.

4. 4

   Roll out to an oblong shape, an inch and a quarter thick.

5. 5

   Score edges, mark top, brush with beaten egg, and bake in a quick oven for about half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1788. The excerpt below is the record exactly as published.

Short Paste Cake. — Put a pound of fine floiir into a basin ; scoop out a hollow in the centre of it, and put into this ten ounces of fresh butter, a pinch of salt, a dessert-spoonful of powdered sugar, and a quarter of a i^int of water. Work all together with the fingers, and when necessary add another quarter of a pint of water.

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