Flaky Pastry
From Berridge House recipe book, 1910
Presented as published in 1910. 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
2320Calories
25 gProtein
175 gCarbs
173 gFat
Full nutrition (33 nutrients)
Calories2320 kcal
Protein25 g
Carbohydrates175 g
Fiber0 g
Sugars0 g
Total Fat173 g
Saturated Fat105 g
Monounsaturated Fat49 g
Polyunsaturated Fat6.3 g
Cholesterol435 mg
Sodium17 mg
Potassium317 mg
Calcium57 mg
Iron13 mg
Magnesium63 mg
Phosphorus250 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1429 mcg
Vitamin E4.8 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate363 mcg
Choline38 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 27. The excerpt below is the record exactly as published.
flaky pastry. Flake up edges. Decorate with leaves and brush with egg and bake in a quick oven for an hour and a half, reducing the heat and covering the pie with paper after the first half-hour, when the pastry should be risen and a golden colour. Add more stock. Flaky Pastry \ lb. flour, squeeze of lemon-juice, 6 oz. lard and butter pinch of salt, or margarine, cold water
Cook this with the app: pantry check, scaling, and the assistant.