To Make Pastry

Name: To Make Pastry
Ingredients: Quarter of a pound of flour; two ounces of dripping; a little salt; a pinch of sugar

From The child's cookery book, 1900

Presented as published in 1900. 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

925Calories

12 gProtein

88 gCarbs

58 gFat

Full nutrition (33 nutrients)

Calories925 kcal

Protein12 g

Carbohydrates88 g

Fiber0 g

Sugars0 g

Total Fat58 g

Saturated Fat17 g

Monounsaturated Fat24 g

Polyunsaturated Fat13 g

Cholesterol58 mg

Sodium2.3 mg

Potassium154 mg

Calcium22 mg

Iron6.4 mg

Magnesium30 mg

Phosphorus122 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.6 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.6 mg

Folate181 mcg

Choline69 mg

Caffeine0 mg

Water11 g

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 15. The excerpt below is the record exactly as published.

To Make Pastry Quarter of a pound of flour to two ounces of dripping, butter, or lard, add a little salt and a pinch of sugar

Cook this with the app: pantry check, scaling, and the assistant.