Pastry
From The Mary Frances cook book, 1912
Use as little water as possible for best results.
Presented as published in 1912. 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
2422Calories
14 gProtein
97 gCarbs
220 gFat
Full nutrition (33 nutrients)
Calories2422 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat220 g
Saturated Fat85 g
Monounsaturated Fat98 g
Polyunsaturated Fat24 g
Cholesterol207 mg
Sodium2345 mg
Potassium171 mg
Calcium32 mg
Iron7.1 mg
Magnesium36 mg
Phosphorus135 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline108 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 40. The excerpt below is the record exactly as published.
pastry shells with preserved cherries. See No. 34. "Tarts!" chuckled Aunty Rolling Pin. "Oh, my handles! I'm so happy! Are the cherries ready, child?" she asked, anxiously. "Yes," said Mary Frances, "I am to use No. 34. — Pastry. 1 cup flour I cup lard I teaspoon salt I cup cold water
Cook this with the app: pantry check, scaling, and the assistant.