Plain Paste
From A laboratory manual of foods and cookery, 1916
Different methods of combining ingredients can yield different results.
Presented as published in 1916. 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
1838Calories
27 gProtein
194 gCarbs
108 gFat
Full nutrition (33 nutrients)
Calories1838 kcal
Protein27 g
Carbohydrates194 g
Fiber0 g
Sugars0 g
Total Fat108 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.8 mg
Potassium342 mg
Calcium49 mg
Iron14 mg
Magnesium68 mg
Phosphorus271 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 75. The excerpt below is the record exactly as published.
plain paste. Combine ingredients in the following manner : a. Dry ingredients, shortening chopped in, ice water
Cook this with the app: pantry check, scaling, and the assistant.