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Rough Puff Pastry
From A calendar of dinners, with 615 recipes, 1913
Serves 8
Sufficient for two covered 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
246Calories
3 gProtein
24 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories246 kcal
Protein3.4 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium292 mg
Potassium43 mg
Calcium6.3 mg
Iron1.8 mg
Magnesium8.4 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0 mg
Caffeine0 mg
Water6.8 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.
Rough Puff Pastry 2 cupfuls flour 1 teaspoonful lemon juice ¥% cupful Crisco, generous measure 1 egg ¥Y% teaspoonful salt Cold water
Cook this with the app: pantry check, scaling, and the assistant.