Preparation info

  • 14–16

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. plain flour
  • ¼ teasp. salt
  • 2 oz.


Rub the fat into the warmed flour and salt; add sugar, having taken out ½ teasp. to cream the yeast. Add the warm milk and egg to the creamed yeast and pour into the flour. Mix well (do not make too soft as the dough is to be cut out), and put to rise to double its size. Knead lightly and roll out