Rough Flaky Pastry

Name: Rough Flaky Pastry
Ingredients: f lb. flour; 6 ozs. lard or clarified dripping; 5 teaspoonful baking powder; A pinch of salt; Cold water

From Cookery book and general axioms for plain cookery, 1890

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

842Calories

25 gProtein

181 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories842 kcal

Protein25 g

Carbohydrates181 g

Fiber0 g

Sugars0 g

Total Fat3.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2356 mg

Potassium313 mg

Calcium1347 mg

Iron15 mg

Magnesium67 mg

Phosphorus731 mg

Zinc1.6 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1 mg

Niacin (B3)15 mg

Folate363 mcg

Choline0 mg

Caffeine0 mg

Water23 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 11. The excerpt below is the record exactly as published.

ROUGH FLAKY PASTRY. Ingredients : — f lb. flour. 6 ozs. lard or clarified dripping 5 teaspoonful baking powder. A pinch of salt. Cold water

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