Office Paste
From The spirit of cookery, 1895
This paste is used for decorative purposes in pastry.
Presented as published in 1895. 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
257Calories
18 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories257 kcal
Protein18 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.4 g
Total Fat19 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium138 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E3 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 231. The excerpt below is the record exactly as published.
Office Paste, and is made of flour two parts, sugar one part, and (to the pound of flour) two eggs and two yolks
Cook this with the app: pantry check, scaling, and the assistant.