Southern Pastry
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
845Calories
14 gProtein
97 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories845 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat46 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol116 mg
Sodium592 mg
Potassium184 mg
Calcium37 mg
Iron7.1 mg
Magnesium35 mg
Phosphorus148 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A368 mcg
Vitamin E1.2 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate202 mcg
Choline10 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 4. The excerpt below is the record exactly as published.
SOUTHERN PASTRY One cup of flour. One-fourth teaspoonful of salt. One-fourth cup of lard or butter
Cook this with the app: pantry check, scaling, and the assistant.