Hugons Pastry
From Domestic and economical cookery recipes, 1897
This pastry is very good for boiled fruit, meat puddings, and meat pies.
Presented as published in 1897. 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
3113Calories
52 gProtein
351 gCarbs
167 gFat
Full nutrition (32 nutrients)
Calories3113 kcal
Protein52 g
Carbohydrates351 g
Fiber0 g
Sugars0 g
Total Fat167 g
Saturated Fat89 g
Monounsaturated Fat54 g
Polyunsaturated Fat5.4 g
Cholesterol116 mg
Sodium21 mg
Potassium644 mg
Calcium90 mg
Iron26 mg
Magnesium123 mg
Phosphorus515 mg
Zinc3.6 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.6 mg
Vitamin K6.1 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate727 mcg
Choline9.5 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 40. The excerpt below is the record exactly as published.
HUGONS PASTRY. INGREDIENTS. 1 lb. flour | A pinch of salt 6 ozs. Hugon’s suet | Cold water to mix
Cook this with the app: pantry check, scaling, and the assistant.