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Flead Crust

Name: Flead Crust
Yield: 5 servings
Ingredients: Two pounds of flour; one pound of flead (the leaf or pork from which lard is made); two teaspoonfuls of baking-powder; one-half of a teaspoonful of salt; one pint of cold water

From Soyer's standard cookery, 1912

Serves 5

Presented as published in 1912. 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

665Calories

20 gProtein

141 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories665 kcal

Protein20 g

Carbohydrates141 g

Fiber0 g

Sugars0 g

Total Fat2.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium429 mg

Potassium247 mg

Calcium142 mg

Iron10 mg

Magnesium50 mg

Phosphorus235 mg

Zinc1.3 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)12 mg

Folate290 mcg

Choline0 mg

Caffeine0 mg

Water112 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 162. The excerpt below is the record exactly as published.

Flead Crust. INGREDIENTS. — Two pounds of flour, one pound of flead (the leaf or pork from which lard is made), two teaspoonfuls STANDARD COOKERY. 235 of baking-powder, one-half of a teaspoonful of salt, one pint of cold water

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