No. 3.—PLAIN AMERICAN CRUST

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

one pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two tea-spoonfuls of baking-powder ↝ Baobab powder [Fruits and Fruit Juices]
six ounces of butter, rubbed to crumbs by rubbing it the one way ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pinch of salt if for a meat dish ↝ Salt, table, iodized [Spices and Herbs]
for a sweet dish a spoonful of sugar ↝ Sugar, NFS [Sugars and honey]
cold water to the stiffness of soda scones ↝ Water, tap [Tap water]

Instructions (3)

Make a hole in the centre, and draw the flour all in
wet with cold water to the stiffness of soda scones
bake in a moderate oven

Original Text

Paste No. 3.—PLAIN AMERICAN CRUST.

Take one pound of flour, two tea-spoonfuls of baking-powder, six ounces of butter, rubbed to crumbs by rubbing it the one way; a pinch of salt if for a meat dish, and for a sweet dish a spoonful of sugar. Make a hole in the centre, and draw the flour all in, wet with cold water to the stiffness of soda scones; bake in a moderate oven.

Notes

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