vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cornstarch Pastry
From A calendar of dinners, with 615 recipes, 1913
Serves 8
Sufficient for two large pies.
Presented as published in 1913. 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
327Calories
3 gProtein
43 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein3 g
Carbohydrates43 g
Fiber0.2 g
Sugars3.2 g
Total Fat16 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium216 mg
Potassium36 mg
Calcium40 mg
Iron1.4 mg
Magnesium7 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate34 mcg
Choline18 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 47. The excerpt below is the record exactly as published.
Cornstarch Pastry 1% cupfuls cornstarch Y% teaspoonful salt 134 cupfuls flour 1 teaspoonful baking powder 2 tablespoonfuls sugar 1 yolk of egg % cupful Crisco Milk to mix
Cook this with the app: pantry check, scaling, and the assistant.