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BUTTER CRUST, for Boiled Puddings

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

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A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 6 oz. of butter
  2. 1/2 pint of water

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1213.
  2. INGREDIENTS.--To every lb.
  3. of flour allow 6 oz.
  4. of butter, 1/2 pint of water.
  5. Mode.--With a knife, work the flour to a smooth paste with 1/2 pint of water;
  6. roll the crust out rather thin;
  7. place the butter over it in small pieces;
  8. dredge lightly over it some flour, and fold the paste over;
  9. repeat the rolling once more, and the crust will be ready for use.
  10. It may be enriched by adding another 2 oz.
  11. of butter;
  12. but, for ordinary purposes, the above quantity will be found quite sufficient.
  13. Average cost, 6d.
  14. per lb.

Plating

Cookware for this recipe

  • Chef's knife
Source Public domain in the USA
Credit

From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.