Short Pastry
From Berridge House recipe book, 1910
Presented as published in 1910. 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
1835Calories
25 gProtein
177 gCarbs
117 gFat
Full nutrition (33 nutrients)
Calories1835 kcal
Protein25 g
Carbohydrates177 g
Fiber0 g
Sugars0 g
Total Fat117 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium475 mg
Potassium309 mg
Calcium304 mg
Iron13 mg
Magnesium62 mg
Phosphorus342 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 Berridge House recipe book (1910), page 28. The excerpt below is the record exactly as published.
Short Pastry 8 oz. flour, \ teaspoonful of 4 oz. shortening, baking powder, cold water
Cook this with the app: pantry check, scaling, and the assistant.