vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Flake Pastry No. 2
From A calendar of dinners, with 615 recipes, 1913
Serves 8
Sufficient for two small 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
151Calories
3 gProtein
18 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein2.6 g
Carbohydrates18 g
Fiber0 g
Sugars0 g
Total Fat7.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium292 mg
Potassium32 mg
Calcium4.7 mg
Iron1.3 mg
Magnesium6.3 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate38 mcg
Choline0 mg
Caffeine0 mg
Water5.4 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.
Flake Pastry No. 2 ¥Y% teaspoonful salt 1% cupful Crisco 2 cupfuls flour Cold water
Cook this with the app: pantry check, scaling, and the assistant.