English Pasties
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
178Calories
6 gProtein
40 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein6.4 g
Carbohydrates40 g
Fiber7.4 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1032 mg
Potassium916 mg
Calcium362 mg
Iron14 mg
Magnesium69 mg
Phosphorus219 mg
Zinc1 mg
Copper2 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate22 mcg
Choline0 mg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 38. The excerpt below is the record exactly as published.
English Pasties. — Cut any cold meat up into small pieces, add a cupful of sliced potatoes, raw, and an onion chopped fine, some parsley and pepper and salt to taste. Stew this until the potato is done and thicken with flour rubbed in butter. Make a crust of flour and salt, using chopped suet and butter in equal quantities for shortening and a teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.