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Puff Pastry
From A calendar of dinners, with 615 recipes, 1913
Serves 8
Sufficient for two pies.
Presented as published in 1913. 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
385Calories
4 gProtein
24 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein4.2 g
Carbohydrates24 g
Fiber0 g
Sugars0.1 g
Total Fat31 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium301 mg
Potassium53 mg
Calcium9.8 mg
Iron1.9 mg
Magnesium9.2 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate53 mcg
Choline18 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 48. The excerpt below is the record exactly as published.
Puff Pastry 1 teaspoonful salt 1 yolk of egg 1 cupful Crisco 2 teaspoonfuls lemon juice 2 cupfuls flour Cold water
Cook this with the app: pantry check, scaling, and the assistant.