Cornmeal Pastry for Meat or Fish

Name: Cornmeal Pastry for Meat or Fish
Ingredients: #% cup cornmeal; 2 tablespoons fat; 4 cup rye or wheat flour; 4 cup cold or ice water; 1 teaspoon baking neaden

From Foods that will win the war, 1918

Presented as published in 1918. 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

2070Calories

47 gProtein

446 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories2070 kcal

Protein47 g

Carbohydrates446 g

Fiber72 g

Sugars1.2 g

Total Fat11 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium504 mg

Potassium2290 mg

Calcium453 mg

Iron16 mg

Magnesium512 mg

Phosphorus1573 mg

Zinc12 mg

Copper1.8 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)9.4 mg

Folate151 mcg

Choline6.2 mg

Caffeine0 mg

Water1009 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 33. The excerpt below is the record exactly as published.

CORNMEAL PASTRY FoR MEAT oR FISH #% cup cornmeal 2 tablespoons fat 4 cup rye or wheat flour 4 cup cold or ice water 1 teaspoon baking neaden

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