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Economical Paste
From The new practical housekeeping, 1890
Serves 8
Presented as published in 1890. 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
463Calories
6 gProtein
44 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories463 kcal
Protein6.2 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat8.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.5 g
Cholesterol29 mg
Sodium148 mg
Potassium77 mg
Calcium12 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline35 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 408. The excerpt below is the record exactly as published.
Economical Paste, — Take a pound flour, half pound clarifled drippings (some use three-fourths pound) half teaspoon salt and half pint ice water
Cook this with the app: pantry check, scaling, and the assistant.