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Lard Pastry
From Cassell's dictionary of cookery, 1892
Serves 16
Time to prepare: a quarter of an hour. Probable cost of lard: 10d. per pound.
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
591Calories
6 gProtein
44 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories591 kcal
Protein6.2 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat17 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.8 g
Cholesterol40 mg
Sodium666 mg
Potassium77 mg
Calcium44 mg
Iron3.3 mg
Magnesium15 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline21 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 815. The excerpt below is the record exactly as published.
Lard Pastry. — Mix two tea-spoonfuls of baking-powder and a salt-spoonful of salt with two pounds of fine flour. Put a pound and a half of lard into the centre, stir it briskly with a knife, and keep pouring in cold water very gradually
Cook this with the app: pantry check, scaling, and the assistant.