Basic Plain Pastry

Name: Basic Plain Pastry
Ingredients: 142 cups flour; Y2 cup shortening; Y2 teaspoon salt; about 5 tablespoons

From Quaker recipes, 1954

Enough for a two-crust pie of medium size.

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1609Calories

21 gProtein

145 gCarbs

107 gFat

Full nutrition (33 nutrients)

Calories1609 kcal

Protein21 g

Carbohydrates145 g

Fiber0 g

Sugars0 g

Total Fat107 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1173 mg

Potassium257 mg

Calcium39 mg

Iron11 mg

Magnesium51 mg

Phosphorus203 mg

Zinc1.4 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)13 mg

Folate301 mcg

Choline0 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 47. The excerpt below is the record exactly as published.

BASIC PLAIN PASTRY (Enough for a two-crust pie of medium size) 142 cups flour Ice water or cold water (about Y2 teaspoon salt 5 tablespoons) Y2 cup shortening

Cook this with the app: pantry check, scaling, and the assistant.