The New Crisco Pastry
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Sift flour and salt into a basin.
Chop Crisco into the flour using a floured knife blade until the mixture resembles meal.
Gradually add the well-beaten egg mixed with lemon juice.
Roll the pastry into a ball with a knife, let rest in a cool place for one hour if desired, roll out once lightly, and bake in a hot oven at 400 degrees Fahrenheit.
Original recipe, verbatim
The New Crisco Pastry
2 cupfuls flour 1 tablespoonful lemon juice
fi cupful Crisco Sufficient cold water to hold
1 egg mixture together
^ teaspoonful salt
Sift flour and salt into basin. Flour blade of knife, and chop Crisco
into flour, being careful to keep flour between blade of knife and shorten-
ing. When mixture looks like meal, add gradually, egg well beaten and
mixed with lemon juice. Roll pastry into ball with knife. May be used
at once, but will be improved if allowed to stand in cool place for one hour.
Should be rolled out once and handled as lightly as possible. May be used
for sweet or savory dishes. Bake in hot oven. The purpose of the addition
of lemon is to render gluten of flour more ductile, so that it will stretch
rather than break as paste is rolled out, or as it rises in oven.
Sufficient for two pies.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.