PLAIN PASTRY
From Trinity cook book, 1925
Presented as published in 1925. 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
1281Calories
16 gProtein
146 gCarbs
72 gFat
Full nutrition (33 nutrients)
Calories1281 kcal
Protein16 g
Carbohydrates146 g
Fiber0 g
Sugars0 g
Total Fat72 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium705 mg
Potassium267 mg
Calcium99 mg
Iron1.8 mg
Magnesium43 mg
Phosphorus216 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 22. The excerpt below is the record exactly as published.
PLAIN PASTRY Sift together two or three times, one and one-half cups of sifted pastry flour, one-fourth teaspoon of salt, one-fourth teaspoon of baking powder. With the tips of the fingers or a knife work in one-third of a cup of short- ening, when this is evenly mixed through the flour, gradually mix to a dough, using a case knife with cold water; about one-fourth cup will be needed
Cook this with the app: pantry check, scaling, and the assistant.