Beaten Pastry

Name: Beaten Pastry
Ingredients: ^ lb. flour; 1 egg, beaten; 1 teaspoonful castor sugar; A pinch of salt; 6 ozs. of butter or lard; Cold water to mix

From Domestic and economical cookery recipes, 1897

One teaspoonful of lemon juice may be added if desired.

Presented as published in 1897. 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

2452Calories

31 gProtein

180 gCarbs

178 gFat

Full nutrition (34 nutrients)

Calories2452 kcal

Protein31 g

Carbohydrates180 g

Fiber0 g

Sugars4.4 g

Total Fat178 g

Saturated Fat68 g

Monounsaturated Fat79 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol348 mg

Sodium76 mg

Potassium378 mg

Calcium71 mg

Iron14 mg

Magnesium67 mg

Phosphorus344 mg

Zinc2.5 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E1.5 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)15 mg

Folate386 mcg

Choline232 mg

Caffeine0 mg

Water60 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 40. The excerpt below is the record exactly as published.

BEATEN PASTRY. INGREDIENTS. ^ lb. flour 1 egg, beaten 1 teaspoonful castor sugar A pinch of salt 6 ozs. of butter or lard Cold water to mix

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