dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Paste for Pies
From Tried favourites cookery book, 1909
Serves 8
Presented as published in 1909. 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
279Calories
6 gProtein
46 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories279 kcal
Protein6.3 g
Carbohydrates46 g
Fiber0.1 g
Sugars0 g
Total Fat8 g
Saturated Fat2.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.8 g
Cholesterol6.7 mg
Sodium25 mg
Potassium80 mg
Calcium18 mg
Iron3.9 mg
Magnesium16 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate94 mcg
Choline3.8 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 117. The excerpt below is the record exactly as published.
Boiled Paste for Pies. 1 lb. Flour, a little Salt, 3 oz. boiling Sxiet, 2 oz. boiling Lard
Cook this with the app: pantry check, scaling, and the assistant.