An Economical Paste for Covering Meat Pies
From Chambers's cookery for young housewives, 1894
Presented as published in 1894. 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
3193Calories
49 gProtein
352 gCarbs
176 gFat
Full nutrition (33 nutrients)
Calories3193 kcal
Protein49 g
Carbohydrates352 g
Fiber0 g
Sugars0 g
Total Fat176 g
Saturated Fat50 g
Monounsaturated Fat73 g
Polyunsaturated Fat39 g
Cholesterol173 mg
Sodium479 mg
Potassium618 mg
Calcium347 mg
Iron26 mg
Magnesium122 mg
Phosphorus587 mg
Zinc3.3 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D8.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.9 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Choline208 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 53. The excerpt below is the record exactly as published.
AN ECONOMICAL PASTE FOR COVERING MEAT PIES. 6 oz. dripping. 1 teaspoonfiil baking- powder. 1 lb. flour. Cold water. Salt
Cook this with the app: pantry check, scaling, and the assistant.