vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Short Pastry
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Can be filled with jam, sugar, honey, or tinned pineapple.
Presented as published in 1907. 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
151Calories
4 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein4.2 g
Carbohydrates32 g
Fiber1.1 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium506 mg
Potassium53 mg
Calcium144 mg
Iron2 mg
Magnesium8.1 mg
Phosphorus253 mg
Zinc0.3 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate83 mcg
Choline4.4 mg
Caffeine0 mg
Water4.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 108. The excerpt below is the record exactly as published.
Short Pastry. — Add a. pinch of salt to 6oz. of self-raising flour. Then add by degrees just- enough oil (frying oil will do if you cannot get salad oil
Cook this with the app: pantry check, scaling, and the assistant.