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Pate (A Useful Paste for Lining Tartlets)
From The new century cookery book, 1901
Serves 6
Presented as published in 1901. 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
205Calories
5 gProtein
43 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein5.2 g
Carbohydrates43 g
Fiber0 g
Sugars14 g
Total Fat5.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol42 mg
Sodium13 mg
Potassium64 mg
Calcium13 mg
Iron2.3 mg
Magnesium11 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate64 mcg
Choline25 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 522. The excerpt below is the record exactly as published.
e ( a Useful Paste for Lining Tartlets, dc.). — £ lb. flour, 3 oz. sugar {caster), 1 oz. butter, 1 small egg, 1 tea- spoonful of chopped lemon-rind, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.