Mrs Beetons Baking Recipes Revisited
Dripping Crust for Kitchen Puddings, Pies, etc.
To 450g (1lb) of Flour allow:
285ml (½ pint) Water.
170g (6oz) Clarified Beef Dripping
After having clarified the dripping, weigh it and to 450g (1lb) of flour allow the above proportion of dripping.
Use a knife to work the flour into a smooth pastry with the water, rolling it out 3 times, each time placing on the crust 50g (2oz) of the dripping, broken into small pieces.
If this pastry is lightly made, if good dripping is used and not too much of it, it will be found good.
By the addition of two tablespoons of fine moist sugar, it may be converted into a common short crust for fruit pies.
DRIPPING CRUST, for Kitchen Puddings, Pies, &c.
1214. INGREDIENTS - To every lb. of flour allow 6 oz. of clarified beef dripping, 1/2 pint of water.
Mode - After having clarified the dripping, by either of the recipes No. 621 or 622, weigh it, and to every lb. of flour allow the above proportion of dripping. With a knife, work the flour into a smooth paste with the water, rolling it out 3 times, each time placing on the crust 2 oz. of the dripping, broken into small pieces. If this paste is lightly made, if good dripping is used, and not too much of it, it will be found good; and by the addition of two tablespoonfuls of fine moist sugar, it may be converted into a common short crust for fruit pies.
Average cost, 4d. per pound.
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