Shortcrust Pastry
From Miller's recipe book, 1947
Presented as published in 1947. 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
1854Calories
25 gProtein
176 gCarbs
117 gFat
Full nutrition (33 nutrients)
Calories1854 kcal
Protein25 g
Carbohydrates176 g
Fiber0 g
Sugars0 g
Total Fat117 g
Saturated Fat44 g
Monounsaturated Fat51 g
Polyunsaturated Fat13 g
Cholesterol108 mg
Sodium9572 mg
Potassium311 mg
Calcium179 mg
Iron13 mg
Magnesium61 mg
Phosphorus294 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 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
Choline56 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 5. The excerpt below is the record exactly as published.
SHORTCRUST PASTRY 8 ozs. flour 4 teaspoonful salt 4 ozs. lard Cold water to mix . $ teaspoonful Miller’s British Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.