Potato Pastry

Name: Potato Pastry
Ingredients: ^ lb. of cold boiled Potatoes; | lb. of Flour; 2 ozs. of Lard or Dripping; A little Salt; | lb. Jam; A little Water

From Instruction in cookery (London School Board receipts), 1890

This pastry can also be used for a meat pie.

Presented as published in 1890. 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

2148Calories

32 gProtein

371 gCarbs

60 gFat

Full nutrition (33 nutrients)

Calories2148 kcal

Protein32 g

Carbohydrates371 g

Fiber10 g

Sugars110 g

Total Fat60 g

Saturated Fat17 g

Monounsaturated Fat24 g

Polyunsaturated Fat13 g

Cholesterol58 mg

Sodium644 mg

Potassium1406 mg

Calcium191 mg

Iron28 mg

Magnesium138 mg

Phosphorus411 mg

Zinc2.8 mg

Copper2.6 mg

Manganese4.8 mg

Vitamin D2.7 mcg

Vitamin C32 mg

Vitamin A0 mcg

Vitamin E1.9 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)18 mg

Folate411 mcg

Choline92 mg

Caffeine0 mg

Water268 g

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 12. The excerpt below is the record exactly as published.

POTATO PASTRY. Ingredients : — ^ lb. of cold boiled Potatoes. | lb. of Flour. 2 ozs. of Lard or Dripping. A little Salt. | lb. Jam. A little Water

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