Beaten Oil Crust
From Science of food & cookery, 1921
Use the same as plain pastry.
Presented as published in 1921. 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
574Calories
17 gProtein
121 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein17 g
Carbohydrates121 g
Fiber0 g
Sugars0 g
Total Fat2.3 g
Saturated Fat11 g
Monounsaturated Fat23 g
Polyunsaturated Fat43 g
Omega-30.8 g
Cholesterol0 mg
Sodium297 mg
Potassium214 mg
Calcium32 mg
Iron8.8 mg
Magnesium43 mg
Phosphorus169 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E18 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate251 mcg
Choline0 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 116. The excerpt below is the record exactly as published.
/% teaspoon salt 6 tablespoons solid vegetable fat About 5 tablespoons cold water Mix the flour and the salt in a bowl. Add the fat, and cut into the flour with a silver fork, or with the tips of the ringers. (Avoid rubbing the ingredients between the hands, as that would make the mixture too oily.) Add the water slowly, and mix through the dry ingredients with a fork. Form lightly and quickly with the hands into a soft dough, and lay on a floured board. Use a light motion- in handling the rolling-pin, and roll from the center outward. PLAIN PASTRY No. 2 Use the same proportions as for No. i, except use half entire wheat flour instead of all white flour. BEATEN OIL CRUST \Y$ cups flour 6 tablespoons best cottonseed or About 5 tablespoons water
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