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Short Pastry
From Tried favourites cookery book, 1909
Serves 8
Presented as published in 1909. 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
438Calories
9 gProtein
69 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein8.8 g
Carbohydrates69 g
Fiber4.1 g
Sugars3.4 g
Total Fat15 g
Saturated Fat5.2 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol37 mg
Sodium83 mg
Potassium272 mg
Calcium83 mg
Iron3.1 mg
Magnesium65 mg
Phosphorus240 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate62 mcg
Choline41 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 119. The excerpt below is the record exactly as published.
Short Pastry (2). Mix I lb. cornflour with | lb. flour, a small teaspoonful baking powder, and a tablespoonful castor suga^’ ; rub in 3 oz. butter or lard ; beat up yolk of 1 egg with ^ pint of milk
Cook this with the app: pantry check, scaling, and the assistant.