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Dressing Paste with Lard
From A guide to modern cookery, 1909
Serves 6
Follow the same method as for dressing paste.
Presented as published in 1909. 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
459Calories
9 gProtein
58 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein9.3 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat7.7 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol49 mg
Sodium320 mg
Potassium114 mg
Calcium21 mg
Iron4.4 mg
Magnesium22 mg
Phosphorus98 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate125 mcg
Choline34 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 398. The excerpt below is the record exactly as published.
DRESSING PASTE WITH LARD Take one lb. of sifted flour, four oz. of lard, one-quarter pint of tepid water, one egg, one-third oz. of salt
Cook this with the app: pantry check, scaling, and the assistant.