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Potato Pastry

Name: Potato Pastry
Yield: 4 servings
Ingredients: £ lb. of cooked potatoes; £ lb. flour; 2 or 3 oz. butter or dripping; Salt; A little milk

From Cookery for every household, 1914

Serves 4

This pastry should be used at once; it will not keep.

Presented as published in 1914. 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

383Calories

8 gProtein

54 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories383 kcal

Protein8 g

Carbohydrates54 g

Fiber1.9 g

Sugars0.3 g

Total Fat15 g

Saturated Fat4.3 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol15 mg

Sodium145 mg

Potassium317 mg

Calcium44 mg

Iron6.6 mg

Magnesium33 mg

Phosphorus98 mg

Zinc0.7 mg

Copper0.6 mg

Manganese1.2 mg

Vitamin D0.7 mcg

Vitamin C2.9 mg

Vitamin A2 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.5 mg

Folate96 mcg

Choline18 mg

Caffeine0 mg

Water55 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 536. The excerpt below is the record exactly as published.

Potato Pastry \ lb. of cooked pota- toes. £ lb. flour. 2 or 3 oz. butter or dripping. Salt. A little milk

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