Hot Water Pastry

Name: Hot Water Pastry
Ingredients: ^ lb. flour; i i teaspoouful salt; 2 oz. lard or butter; About ^ gill hot water

From Recipes for high-class cookery, 1912

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

1237Calories

25 gProtein

175 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1237 kcal

Protein25 g

Carbohydrates175 g

Fiber0 g

Sugars0 g

Total Fat49 g

Saturated Fat29 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.7 g

Omega-30.2 g

Cholesterol122 mg

Sodium2346 mg

Potassium323 mg

Calcium60 mg

Iron13 mg

Magnesium62 mg

Phosphorus259 mg

Zinc1.7 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A388 mcg

Vitamin E1.3 mg

Vitamin K4 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1 mg

Niacin (B3)15 mg

Folate365 mcg

Choline11 mg

Caffeine0 mg

Water91 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 40. The excerpt below is the record exactly as published.

HOT WATER PASTRY. ^ lb. flour. I i teaspoouful salt. 2 oz. lard or butter. 1 About ^ gill hot water

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