Rough Puff Pastry
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
No method was recorded for this recipe.
Nutrition per serving
7480Calories
204 gProtein
1403 gCarbs
186 gFat
Full nutrition (34 nutrients)
Calories7480 kcal
Protein204 g
Carbohydrates1403 g
Fiber0 g
Sugars0.2 g
Total Fat186 g
Saturated Fat35 g
Monounsaturated Fat40 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol466 mg
Sodium358 mg
Potassium2556 mg
Calcium522 mg
Iron103 mg
Magnesium495 mg
Phosphorus2123 mg
Zinc14 mg
Copper2.9 mg
Manganese14 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B61.3 mg
Vitamin B120.4 mcg
Thiamin (B1)17 mg
Riboflavin (B2)8.3 mg
Niacin (B3)122 mg
Folate2926 mcg
Choline189 mg
Caffeine0 mg
Water468 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 12. The excerpt below is the record exactly as published.
Rough Puff Pastry. 4 lb. flour. 3 oz. lard. % teaspoon baking powder. 4 cup water. 1 pinch salt. 1 (yolk) egg. 3 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.