Plain Pastry
From A text-book of cooking, 1915
Pastry should be baked in a hot oven.
Presented as published in 1915. 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
691Calories
21 gProtein
147 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories691 kcal
Protein21 g
Carbohydrates147 g
Fiber0 g
Sugars0 g
Total Fat2.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1641 mg
Potassium257 mg
Calcium297 mg
Iron11 mg
Magnesium51 mg
Phosphorus300 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.4 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)1.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate301 mcg
Choline0 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 103. The excerpt below is the record exactly as published.
PLAIN PASTRY 1J cupfuls flour J teaspoonful salt 1 teaspoonful baking powder 2 to 4 ounces fat Ice water
Cook this with the app: pantry check, scaling, and the assistant.