Flaky Pastry
From Cookery book and general axioms for plain cookery, 1890
Chill after each fat addition for improved texture.
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
3706Calories
49 gProtein
351 gCarbs
234 gFat
Full nutrition (33 nutrients)
Calories3706 kcal
Protein49 g
Carbohydrates351 g
Fiber0 g
Sugars0 g
Total Fat234 g
Saturated Fat89 g
Monounsaturated Fat102 g
Polyunsaturated Fat25 g
Cholesterol215 mg
Sodium16 mg
Potassium619 mg
Calcium93 mg
Iron25 mg
Magnesium123 mg
Phosphorus490 mg
Zinc3.5 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.4 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
Choline113 mg
Caffeine0 mg
Water281 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 30. The excerpt below is the record exactly as published.
FLAKY PASTRY. Ingredients : — 1 lb. flour. | lb. clarified dripping or lard. A pinch of salt. About | pint water
Cook this with the app: pantry check, scaling, and the assistant.