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Potato Pastry
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
576Calories
16 gProtein
127 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories576 kcal
Protein16 g
Carbohydrates127 g
Fiber9.4 g
Sugars3.7 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium1196 mg
Potassium1999 mg
Calcium68 mg
Iron7.2 mg
Magnesium120 mg
Phosphorus326 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9 mg
Folate168 mcg
Choline54 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 99. The excerpt below is the record exactly as published.
Potato Pastry. — To two cups of finely mashed boiled potato add a tablespoonful of melted butter, half a tea- spoonful of salt, and half a cup of flour
Cook this with the app: pantry check, scaling, and the assistant.