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Ko-Nut Pastry
From The national course in home economics, 1917
Serves 1
Suitable for weak stomachs.
Presented as published in 1917. 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
574Calories
17 gProtein
121 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories574 kcal
Protein17 g
Carbohydrates121 g
Fiber0 g
Sugars0 g
Total Fat2.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium707 mg
Potassium214 mg
Calcium98 mg
Iron8.9 mg
Magnesium43 mg
Phosphorus194 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate251 mcg
Choline0 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 367. The excerpt below is the record exactly as published.
KO-NUT PASTRY. (For Weak Stomachs.) One and one-fourth cupfuls of flour, one-fourth teaspoonful of bak- ing-powder, one-fourth teaspoonful of salt, one-third cupful of Ko-nut and one-third cupful of cold water
Cook this with the app: pantry check, scaling, and the assistant.