Flaky Crust

Name: Flaky Crust
Ingredients: 1 lb. of bread dough, ready for baking; 2 or 3 ozs. of lard or dripping

From Cookery for busy lives and small incomes, 1890

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

1690Calories

27 gProtein

218 gCarbs

70 gFat

Full nutrition (32 nutrients)

Calories1690 kcal

Protein27 g

Carbohydrates218 g

Fiber9.1 g

Sugars18 g

Total Fat70 g

Saturated Fat17 g

Monounsaturated Fat24 g

Polyunsaturated Fat13 g

Cholesterol58 mg

Sodium2087 mg

Potassium0 mg

Calcium0 mg

Iron16 mg

Magnesium0 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.6 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline69 mg

Caffeine0 mg

Water0.1 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 22. The excerpt below is the record exactly as published.

Flaky Crust Ingredients. — 1 lb. of bread dough, ready for baking, 2 or 3 ozs. of lard or dripping

Cook this with the app: pantry check, scaling, and the assistant.