Plain Pastry
From Carolina cookery from Quaker kitchens, 1924
—Mrs. A. C. Jones.
Presented as published in 1924. 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
1525Calories
27 gProtein
194 gCarbs
72 gFat
Full nutrition (21 nutrients)
Calories1525 kcal
Protein27 g
Carbohydrates194 g
Fiber0 g
Sugars0 g
Total Fat72 g
Sodium5 mg
Potassium341 mg
Calcium48 mg
Iron14 mg
Magnesium67 mg
Phosphorus271 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin B60.2 mg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Water25 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 30. The excerpt below is the record exactly as published.
plain pastry. —Mrs. F. R. Taylor. PUMPKIN PIE 1 qt. rich milk 2 cups sugar 3 cups cooked and Butter size of an egg strained pumpkin 4 eges, beaten separately Spices as desired Mix all but eggs, then add well beaten yolks and lastly fold in stiffly beaten whites. Make a rich pie crust and beke in a single crust. This will make two pies. —Mrs. A. M. Briggs. PLAIN PASTRY 2 cups flour 1 tsp. salt % tsp. baking powder 2-3 cup shortening Ice water
Cook this with the app: pantry check, scaling, and the assistant.