Rough Puff Pastry

Name: Rough Puff Pastry
Ingredients: ^ lb. flour; 5 ozs. butter or lard; A pinch of salt; ^ teaspoonful of lemon juice; Cold water to mix

From Domestic and economical cookery recipes, 1897

Instead of using all butter or lard, the quantities may be equally divided.

Presented as published in 1897. 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

2109Calories

25 gProtein

175 gCarbs

145 gFat

Full nutrition (34 nutrients)

Calories2109 kcal

Protein25 g

Carbohydrates175 g

Fiber0 g

Sugars0.1 g

Total Fat145 g

Saturated Fat56 g

Monounsaturated Fat64 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol135 mg

Sodium4.6 mg

Potassium311 mg

Calcium43 mg

Iron13 mg

Magnesium61 mg

Phosphorus245 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D3.5 mcg

Vitamin C1 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1 mg

Niacin (B3)15 mg

Folate363 mcg

Choline71 mg

Caffeine0 mg

Water25 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 39. The excerpt below is the record exactly as published.

ROUGH PUFF PASTRY INGREDIENTS. ^ lb. flour 5 ozs. butter or lard A pinch of salt ^ teaspoonful of lemon juice Cold water to mix

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