Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
672
Calories
13g
Protein
26g
Fat
95g
Carbs
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup fine Entire Wheat Flour
- ½ cup pastry flour
- 1 teaspoon salt
- 3 tablespoons lard
- ½ cup butter
- Cold water
Directions
1
Make same as Plain Paste. Roll to one-fourth inch in thickness, cut in finger-shaped pieces, bake, cool, brush over with slightly beaten white one egg diluted with one teaspoon cold water, and sprinkle with chopped nut meat seasoned with salt. Return to oven to slightly brown nut meats. Serve with salad course.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg