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Pastry (Flaky)
From Recipes for the million, 1891
Serves 8
Presented as published in 1891. 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
333Calories
6 gProtein
44 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories333 kcal
Protein6.2 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat3.5 g
Monounsaturated Fat6 g
Polyunsaturated Fat3.8 g
Cholesterol17 mg
Sodium1216 mg
Potassium79 mg
Calcium13 mg
Iron3.2 mg
Magnesium16 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline0 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 166. The excerpt below is the record exactly as published.
PASTRY (FLAKY). — Put a pound of flour into a basin, mix in a saltspoonful of salt, then rub in with the tips of the fingers a quarter of a pound of shortening until there are no lumps left. Add very gradually half a pint of cold water, mixing with a knife into a soft, crumbly mass ; then knead it lightly. Sprinkle the board with flour, turn out the paste, and roll it as thin as possible. On half of the paste put two ounces of butter
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