Hot-Water Pastry

Name: Hot-Water Pastry
Ingredients: Eight ounces flour; Half a gill hot water; Two ounces lard; Half a teaspoonful salt

From Plain cookery recipes, 1908

Presented as published in 1908. 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

1341Calories

25 gProtein

175 gCarbs

60 gFat

Full nutrition (33 nutrients)

Calories1341 kcal

Protein25 g

Carbohydrates175 g

Fiber0 g

Sugars0 g

Total Fat60 g

Saturated Fat22 g

Monounsaturated Fat26 g

Polyunsaturated Fat6.4 g

Cholesterol54 mg

Sodium1173 mg

Potassium309 mg

Calcium46 mg

Iron13 mg

Magnesium61 mg

Phosphorus245 mg

Zinc1.7 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D1.4 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1 mg

Niacin (B3)15 mg

Folate363 mcg

Choline28 mg

Caffeine0 mg

Water81 g

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 33. The excerpt below is the record exactly as published.

ot- Water Pastry. Eight ounces flour. Half a gill hot water. Two ounces lard. Half a teaspoonful salt

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