Pastry

Name: Pastry
Ingredients: 1 hp. c. pastry flour; 2 tbsp. dripping or butter; ^ tsp. baking-powder; 2 tbsp. lard; ^ tsp. salt

From The school kitchen textbook, 1915

This recipe makes just enough for two crusts for plates of the usual size, or one pie with two crusts.

Presented as published in 1915. 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

920Calories

16 gProtein

146 gCarbs

52 gFat

Full nutrition (33 nutrients)

Calories920 kcal

Protein16 g

Carbohydrates146 g

Fiber0 g

Sugars0 g

Total Fat52 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat3 g

Cholesterol89 mg

Sodium1406 mg

Potassium273 mg

Calcium167 mg

Iron1.9 mg

Magnesium43 mg

Phosphorus246 mg

Zinc1.4 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)1.9 mg

Folate0 mcg

Choline14 mg

Caffeine0 mg

Water27 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 111. The excerpt below is the record exactly as published.

PASTRY Recipe, No. 137. Pastry 1 hp. c. pastry flour. 2 tbsp. dripping or butter. ^ tsp. baking-powder. 2 tbsp. lard. ^ tsp. salt

Cook this with the app: pantry check, scaling, and the assistant.