Mrs Beetons Baking Recipes Revisited
Butter Crust for Boiled Puddings
To 450g (1lb) of Flour allow:
170g (6oz) Butter
285ml (½ pint) Water
Use a knife to work the flour to a smooth pastry with 285ml (½ pint) of water
Roll out rather thinly.
Add the butter, cut into small pieces.
Dredge some flour lightly over it and fold the pastry over
Repeat the rolling once more and the crust will then be ready for use.
It may be enriched by adding another 50g (2oz) of butter, but, for ordinary purposes, the above quantity will be found quite sufficient.
BUTTER CRUST for Boiled Puddings
1213. INGREDIENTS - To every lb. of flour allow 6 oz. of butter, 1/2 pint of water.
Mode - With a knife, work the flour to a smooth paste with 1/2 pint of water; roll the crust out rather thin; place the butter over it in small pieces; dredge lightly over it some flour, and fold the paste over; repeat the rolling once more, and the crust will be ready for use. It may be enriched by adding another 2 oz. of butter; but, for ordinary purposes, the above quantity will be found quite sufficient.
Average cost, 6d. per lb.
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