Transparent Pie Crust
From Cassell's dictionary of cookery, 1892
Serves 8
Time to bake, ten to fifteen minutes. Sufficient for two dishes of tarts.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2019. The excerpt below is the record exactly as published.
ransparent Pie 'Crust.— Take three quarters of a pound of sweet fresh butter, break it into little pieces, and put it into a jar until it is quite melted without being oiled. Let it cool, and mix with it a well-beaten fresh egg and one pojind of dried and sifted flou
Cook this with the app: pantry check, scaling, and the assistant.