Plain Pastry

Name: Plain Pastry
Ingredients: two cups of flour; one-half teaspoon of salt; one-fourth cup of shortening; about one-half cup of ice water; one ounce of butter

From Principles of cookery, 1910

Presented as published in 1910. 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

1378Calories

27 gProtein

194 gCarbs

79 gFat

Full nutrition (33 nutrients)

Calories1378 kcal

Protein27 g

Carbohydrates194 g

Fiber0 g

Sugars0 g

Total Fat79 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol66 mg

Sodium1178 mg

Potassium348 mg

Calcium56 mg

Iron14 mg

Magnesium69 mg

Phosphorus276 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

Water148 g

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 88. The excerpt below is the record exactly as published.

Plain Pastry.* Sift two cups of flour with one-half teaspoon of salt and cut in with a knife, one-fourth cup or two ounces of short- ening/ Mix with about one-half cup of ice water into' a stiff dough. Roll out and spread with one ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.