Pastry Dummies
From Puddings and Pastry à la Mode, 1889
Remove dummies after tartlets are baked.
Presented as published in 1889. 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
3832Calories
99 gProtein
701 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories3832 kcal
Protein99 g
Carbohydrates701 g
Fiber0 g
Sugars0 g
Total Fat70 g
Saturated Fat22 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.4 g
Cholesterol54 mg
Sodium32 mg
Potassium1239 mg
Calcium187 mg
Iron51 mg
Magnesium247 mg
Phosphorus980 mg
Zinc6.6 mg
Copper1.4 mg
Manganese6.9 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)8.5 mg
Riboflavin (B2)4 mg
Niacin (B3)61 mg
Folate1451 mcg
Choline28 mg
Caffeine0 mg
Water562 g
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.
Pastry Dummies. To keep tartlets and cheesecakes a good shape a dummy should always be placed in each ; they are made by boiling two ounces of lard in a pint of water, then adding two pounds of flour
Cook this with the app: pantry check, scaling, and the assistant.