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📝 Description
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🥘 Ingredients
To every lb. of flour allow 8 oz. of butter, the yolks of 2 eggs, 2 oz. of sifted sugar, about 1/4 pint of milk.
👨🍳 Method
Rub the butter into the flour, add the sugar, and mix the whole as lightly as possible to a smooth paste, with the yolks of eggs well beaten, and the milk. The proportion of the latter ingredient must be judged of by the size of the eggs: if these are large, so much will not be required, and more if the eggs are smaller.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at "Another Good Short Crust" this week, eager to revisit a classic technique that's seen some neglect in recent times. I found the process of rubbing the butter into the flour to be strangely meditative, a stark contrast to the food processor method I'm more accustomed to. The one thing that surprised me was the volume of the mixture. It was deceptively small after combining all the ingredients. I almost second-guessed myself and added more milk, but I'm glad I trusted the process. The result was a beautifully tender, flaky crust that held together admirably. This recipe is perfect for the traditionalist weeknight cook who enjoys a bit of old-school charm in the kitchen. It's a delightful reminder that sometimes, the old ways are the best. I plan to use my remaining dough to make a classic fruit tart, a dessert that's sure to impress with its vintage elegance.
