dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pastey
From Superior cook book, 1905
Serves 4
Onions may be omitted.
Presented as published in 1905. 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
865Calories
11 gProtein
77 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories865 kcal
Protein11 g
Carbohydrates77 g
Fiber2.2 g
Sugars2.2 g
Total Fat57 g
Saturated Fat31 g
Monounsaturated Fat19 g
Polyunsaturated Fat1.9 g
Cholesterol40 mg
Sodium595 mg
Potassium490 mg
Calcium34 mg
Iron5.2 mg
Magnesium43 mg
Phosphorus147 mg
Zinc1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate144 mcg
Choline15 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 14. The excerpt below is the record exactly as published.
Pastey. ^li.x a paste as for ])ie crust, rising 2-i cups of floui-. 1 cup suet cho|ii)ed fine and 1 teaspoon of salt. Eub together well and add enough cokl water to mix to a soft dough. Eoll out to the size of a tea plate, chi]) 2 raw potatoes fine, a small onion, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.