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Plain Pastry
From Lessons in cooking through preparation of meals, 1912
Serves 8
Use as little flour as possible when rolling out.
Presented as published in 1912. 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
201Calories
3 gProtein
18 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories201 kcal
Protein2.6 g
Carbohydrates18 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat3.3 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.5 g
Cholesterol0 mg
Sodium176 mg
Potassium32 mg
Calcium21 mg
Iron1.4 mg
Magnesium6.4 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate38 mcg
Choline0 mg
Caffeine0 mg
Water2.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 73. The excerpt below is the record exactly as published.
Plain Pastry Sift 13^ c flour, % t salt, and ^ t baking powder into a chopping bowl. Flour the blade of a chopping knife, and chop ^ c of shortening
Cook this with the app: pantry check, scaling, and the assistant.