Pastry
From The English-Chinese cookery book, 1890
Avoid overhandling the dough to prevent toughness.
Presented as published in 1890. 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
2744Calories
51 gProtein
351 gCarbs
129 gFat
Full nutrition (34 nutrients)
Calories2744 kcal
Protein51 g
Carbohydrates351 g
Fiber0 g
Sugars0.1 g
Total Fat129 g
Saturated Fat76 g
Monounsaturated Fat35 g
Polyunsaturated Fat4.6 g
Omega-30.5 g
Cholesterol325 mg
Sodium2359 mg
Potassium654 mg
Calcium124 mg
Iron26 mg
Magnesium124 mg
Phosphorus526 mg
Zinc3.4 mg
Copper0.7 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1034 mcg
Vitamin E3.5 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2.1 mg
Niacin (B3)31 mg
Folate730 mcg
Choline28 mg
Caffeine0 mg
Water69 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 33. The excerpt below is the record exactly as published.
PASTRY. THE flour should be sifted. The best looking pastry is made with lard, but it is not so healthy, or good as that which is made with half or two thirds butter. Whichever is used, rub a third of it into the flour, but do not try to rub out every lump ; the less the hands are used, the better. Add cold water ; in summer, ice water. If the crust is shortened wholly with lard, add a teaspoonful of salt to a pound of flour, and a small teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.