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Goop Paste
From Buckeye cookery, 1892
Serves 2
Presented as published in 1892. 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
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories29 kcal
Protein0.9 g
Carbohydrates6.2 g
Fiber0.1 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium13 mg
Calcium10 mg
Iron0.5 mg
Magnesium5.2 mg
Phosphorus8.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline0.1 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 367. The excerpt below is the record exactly as published.
Goop Pastz.—To one pint cold water add two heaping table-spoons flour. Put the flour in a pan, add a little of the water, stirring until smooth; then add the rest of the water, stir thoroughly, place on the stove and stir constantly until it boils. After taking from the stove, add one-fourth teaspoon ground cloves
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