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German Sweet Pastry
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
203Calories
5 gProtein
45 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories203 kcal
Protein4.6 g
Carbohydrates45 g
Fiber0 g
Sugars4.2 g
Total Fat4.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium1618 mg
Potassium75 mg
Calcium11 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 257. The excerpt below is the record exactly as published.
GERMAN SWEET PASTRY 2% cups pastry flour 2 tablespoons sugar or less 1 egg Water, vinegar or rum 2% cup butter to moisten, about 2 tablespoons Few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.