British/Irishdinner
Cornish Pasties
From Artizan recipes, 1896
Presented as published in 1896. 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
394Calories
23 gProtein
27 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories394 kcal
Protein23 g
Carbohydrates27 g
Fiber3.7 g
Sugars4.1 g
Total Fat22 g
Saturated Fat9.4 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.8 g
Cholesterol79 mg
Sodium79 mg
Potassium868 mg
Calcium47 mg
Iron2.9 mg
Magnesium59 mg
Phosphorus270 mg
Zinc4.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.2 mg
Folate53 mcg
Choline18 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 14. The excerpt below is the record exactly as published.
Cornish Pasties. Ingredients. Pastry as for Apple Dumplings. Quarter pound of Mutton. Quarter pound of Potatoes. Pepper and Salt. Half a small Onion chopped
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