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Cheese Pie
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Pastry: 1 C. flour, 4 T. lard, 0.5 t. salt, water.
Presented as published in 1914. 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
654Calories
28 gProtein
51 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein28 g
Carbohydrates51 g
Fiber1.4 g
Sugars37 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol285 mg
Sodium606 mg
Potassium285 mg
Calcium658 mg
Iron2 mg
Magnesium40 mg
Phosphorus528 mg
Zinc3.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C27 mg
Vitamin A390 mcg
Vitamin E1.4 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate65 mcg
Choline159 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 54. The excerpt below is the record exactly as published.
CHEESE PIE. iy2 C. cheese or cottage cheese 3 T. flour 6 T. milk 1-3 C. sugar y2 C. currants and citron 1 T. melted butter Grated rind and juice of 1 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.