Potato Pastry

Name: Potato Pastry
Ingredients: lb. cold boiled potatoes.; 1 lb. flour.; 2 oz. lard or dripping.; A little salt.; I lb- jam.; A little water.

From Cookery book and general axioms for plain cookery, 1890

(1) The pastry will be lighter if the potatoes are passed through a sieve. (2) A few pricks after the paste is in the tins will prevent it puffing in the centre.

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

3608Calories

58 gProtein

702 gCarbs

64 gFat

Full nutrition (33 nutrients)

Calories3608 kcal

Protein58 g

Carbohydrates702 g

Fiber12 g

Sugars220 g

Total Fat64 g

Saturated Fat17 g

Monounsaturated Fat25 g

Polyunsaturated Fat13 g

Cholesterol58 mg

Sodium721 mg

Potassium1889 mg

Calcium279 mg

Iron41 mg

Magnesium207 mg

Phosphorus699 mg

Zinc4.5 mg

Copper3.1 mg

Manganese6.7 mg

Vitamin D2.7 mcg

Vitamin C52 mg

Vitamin A0 mcg

Vitamin E2.2 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.4 mg

Niacin (B3)34 mg

Folate798 mcg

Choline115 mg

Caffeine0 mg

Water359 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 32. The excerpt below is the record exactly as published.

POTATO PASTRY. Ingredients : — lb. cold boiled potatoes. 1 lb. flour. 2 oz. lard or dripping. A little salt. I lb- jam. A little water.

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