Cream Crust

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
for meat pies
for richest crust
Instructions (8)
  1. Stir a little fine salt into a pound of dry flour.
  2. Mix gradually with it sufficient very thick, sweet cream to form a smooth paste.
  3. It will be found sufficiently good for common family dinners, without the addition of butter.
  4. To make an excellent crust, roll in four ounces [of butter] in the usual way, after having given the paste a couple of turns.
  5. Handle it as lightly as possible in making it.
  6. Send it to the oven as soon as it is ready.
  7. It may be used for fruit tarts, cannelons, puffs, and other varieties of small pastry, or for good meat pies.
  8. Six ounces of butter to the pound of flour will give a very rich crust.
Original Text
CREAM CRUST. (Authors Receipt. Very good.) Stir a little fine salt into a pound of dry flour, and mix gradually with it sufficient very thick, sweet cream to form a smooth paste; it will be found sufficiently good for common family dinners, without the addition of butter; but to make an excellent crust, roll in four ounces in the usual way, after having given the paste a couple of turns. Handle it as lightly as possible in making it, and send it to the oven as soon as it is ready: it may be used for fruit tarts, cannelons, puffs, and other varieties of small pastry, or for good meat pies. Six ounces of butter to the pound of flour will give a very rich crust. Flour, 1 lb.; salt, 1 small saltspoonful (more for meat pies); rich cream, 1/2 to 3/4 pint; butter, 4 oz.; for richest crust, 6 oz.
Notes
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