Short Paste
From Sea Cookery, 1911
Remember that when baking pastry a hot oven is necessary.
Presented as published in 1911. 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
7412Calories
99 gProtein
701 gCarbs
467 gFat
Full nutrition (33 nutrients)
Calories7412 kcal
Protein99 g
Carbohydrates701 g
Fiber0 g
Sugars0 g
Total Fat467 g
Saturated Fat178 g
Monounsaturated Fat205 g
Polyunsaturated Fat51 g
Cholesterol431 mg
Sodium37 mg
Potassium1234 mg
Calcium187 mg
Iron51 mg
Magnesium247 mg
Phosphorus980 mg
Zinc7.1 mg
Copper1.5 mg
Manganese6.9 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.7 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)8.5 mg
Riboflavin (B2)4 mg
Niacin (B3)61 mg
Folate1451 mcg
Choline225 mg
Caffeine0 mg
Water562 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 101. The excerpt below is the record exactly as published.
SHORT PASTE. 2 lbs. flour j 1 saltspoonful salt 1 lb. lard j about 1 pint cold water
Cook this with the app: pantry check, scaling, and the assistant.