Flaky Pastry

Name: Flaky Pastry
Ingredients: 1 lb. fine flour; 4 ozs. of butter or lard; A pinch of salt; Cold water to mix

From Domestic and economical cookery recipes, 1897

Allow the pastry to stand in a cool place for fifteen minutes after each rolling.

Presented as published in 1897. 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

2683Calories

49 gProtein

351 gCarbs

120 gFat

Full nutrition (33 nutrients)

Calories2683 kcal

Protein49 g

Carbohydrates351 g

Fiber0 g

Sugars0 g

Total Fat120 g

Saturated Fat44 g

Monounsaturated Fat51 g

Polyunsaturated Fat13 g

Cholesterol108 mg

Sodium9.1 mg

Potassium617 mg

Calcium86 mg

Iron25 mg

Magnesium121 mg

Phosphorus490 mg

Zinc3.4 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline56 mg

Caffeine0 mg

Water45 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 39. The excerpt below is the record exactly as published.

FLAKY PASTRY. INGREDIENTS. 1 lb. fine flour 4 ozs. of butter or lard A pinch of salt Cold water to mix

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