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Plain Pastry I
From Boston Cooking-School cook book, 1896
Serves 8
For a flakier crust, reserve some shortening.
Presented as published in 1896. 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
178Calories
2 gProtein
14 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein1.5 g
Carbohydrates14 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat3.3 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.5 g
Cholesterol0 mg
Sodium73 mg
Potassium25 mg
Calcium3.3 mg
Iron0.2 mg
Magnesium4 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water9.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 256. The excerpt below is the record exactly as published.
4 teaspoon salt 1 pound washed butter PASTRY 621 Put flour in bowl, make a depression in center, pour in lemon Juice, and add egg yolk and salt; then add ice water to make a dough. Toss on floured cloth, knead, cover, and let stand 5 min- utes. Pat, roll out, fold in washed butter, and bake like Puff Paste (p. 619). PLAIN PASTRY I 11% cups pastry flour Y cup shortening Y teaspoon salt Ice water (about 4 cup)
Cook this with the app: pantry check, scaling, and the assistant.