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Paste without Butter
From Vegetarian cookery, 1891
Serves 8
Presented as published in 1891. 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
208Calories
6 gProtein
44 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories208 kcal
Protein6.2 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.9 g
Omega-30.3 g
Cholesterol0 mg
Sodium60 mg
Potassium77 mg
Calcium43 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 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
Choline0 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 92. The excerpt below is the record exactly as published.
Paste without Butter. One pound of dry flour, one tea -spoonful of baking powder, and two table-spoonfuls of fine salad oil
Cook this with the app: pantry check, scaling, and the assistant.