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Cornish Pastry

Name: Cornish Pastry
Yield: 5 servings
Ingredients: two cups of flour; one-quarter of a pound of suet; one-quarter of a pound of lard; a pinch of salt; one sliced potato; one small onion; a little pepper; a little salt

From The national course in home economics, 1917

Serves 5

A good savory lunch.

Presented as published in 1917. 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

617Calories

7 gProtein

47 gCarbs

45 gFat

Full nutrition (33 nutrients)

Calories617 kcal

Protein6.8 g

Carbohydrates47 g

Fiber1.1 g

Sugars1.5 g

Total Fat45 g

Saturated Fat21 g

Monounsaturated Fat17 g

Polyunsaturated Fat3.3 g

Cholesterol37 mg

Sodium5.6 mg

Potassium243 mg

Calcium20 mg

Iron3.2 mg

Magnesium24 mg

Phosphorus83 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.6 mcg

Vitamin C8.1 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K1.5 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.8 mg

Folate91 mcg

Choline18 mg

Caffeine0 mg

Water56 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 100. The excerpt below is the record exactly as published.

CORNISH PASTRY. Take two cups of flour, one-quarter of a pound of suet cut fine, one- quarter of a pound of lard and a pinch of salt. Mix together with a little water or milk and roll out flat; now spread over one-half of it a layer of cold chopped meat, one sliced potato, one small onion, a little turnip of parsley (whichever you like best), a little pepper

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