Short Pastry

Ingredients

• 1/2 lb. flour
• 2 teaspoonfuls Plasmon
• 1 teaspoonful baking powder
• 5 oz. butter
• 1 dessertspoonful castor sugar
• 1 egg
• a pinch salt

Method

1. 1

   Put flour, Plasmon, baking powder, and a pinch of salt through a sieve.

2. 2

   Rub in butter lightly, add castor sugar, and mix all to a stiff paste with a little beaten-up egg and water.

3. 3

   Roll out, and use as required.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 13. The excerpt below is the record exactly as published.

SHORT PASTRY. — Ingredients: \ lb. flour; 2 tea- spoonfuls Plasmon; i teaspoonful baking powder; 5 oz. butter; 1 dessertspoonful castor sugar ; 1 egg ; p inch salt. Method. — Put \ lb. flour, 2 teaspoonfuls Plasmon, g tea- spoonful baking powder, and a pinch of salt through a sieve. Rub 5 oz. butter lightly in, add dessertspoonful castor sugar, and mix all to a stiff paste with a little beaten-up egg and water. Roll out, and use as required. 44. PLASMON SUET DUMPLING. -Ingredients : 1 lb. flour ; 2 oz. Plasmon ; 6 oz. suet; salt. Method.— Put the flour, Plasmon, and salt in a basin; add the suet (finely chopped), and mix with cold water into a stiff dough. Wring out a cloth in boiling water, flour it, tie up the pudding (allowing room for it to swell) ; boil 2 i hours. Note.— Apple or any fruit pudding can be made with dough as above. 3i 55. PLASMON COLLEGE PUDDING. — Ingredients : i stale sponge cake or i doz. small cakes ; 2 eggs ; 1 gill milk ; 1 gill Plasmon stock ; 1 tablespoonful of any jam. Method. — Break up the cake into crumbs ; mix in the jam ; pour on the milk, warm ; beat up the eggs stiffly, whip the Plasmon to a stiff cream ; mix the eggs and Plasmon together, and stir into the mixture quickly. Steam for 2% hours. 56. RICE PUDDING. — Ingredients : 2 oz. Carolina rice ; 2 teaspoo?fuls Plasmon ; 1 pint boiling milk ; sugar to taste ; and pinch salt.

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