Pastry
From Shallowford cookery, 1951
Presented as published in 1951. 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
2039Calories
31 gProtein
201 gCarbs
126 gFat
Full nutrition (34 nutrients)
Calories2039 kcal
Protein31 g
Carbohydrates201 g
Fiber0 g
Sugars5.9 g
Total Fat126 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium1688 mg
Potassium525 mg
Calcium459 mg
Iron15 mg
Magnesium83 mg
Phosphorus491 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate401 mcg
Choline22 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 20. The excerpt below is the record exactly as published.
pastry, bring broth to a rapid boil, roll pastry very thin, cut into strips, break into pieces and drop into the boiling broth. Do not stir. Lower heat, cover and let simmer about 5 minutes. Mix 2 tablespoons of flour into 4% cup milk, add to mixture and let simmer about 5 minutes longer. Pastry: 2 cups flour % cup Crisco % teaspoon salt % cup milk 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.