Historical Recipes in the Digital AgeMain MenuCollections of UCC LibraryGeorge Boole RecipesIntroduction to George Boole recipesMrs. Anne Ryan RecipesIntroduction to Mrs. Anne Ryan recipesUCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46UCC Library
SHort Crust Pastry 2
1media/Capture20_thumb.PNG2022-03-08T02:28:46-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46398722U.295, Special Collections, UCC Library.plain2022-03-10T02:09:59-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46
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1media/Capture19.PNGmedia/Short crust pastry example.jpgmedia/Short crust pastry example.jpg2022-03-03T01:44:50-08:00Short Crust Pastry8U.295, Special Collections, UCC Library.plain2022-03-11T07:11:03-08:00Ingredients 1/2 lb flour 3 or 4 oz of shortening 1/2 teaspoon baking powder Cold water & a pinch of salt
Method Put shortening into flour and break it up with a knife, then rub lightly in till the whole looks like fine bread crumbs. Add baking powder, mix into stiff dough with cold water. Turn onto a floured board. Knead lightly, until there is a smooth side underneath. Turn up smooth side and roll out to whatever shape required.
