Cobbler’s Pie

Name: Cobbler’s Pie
Ingredients: 8 oz. suet or clarified fat; 8 oz. self-raising flour; 8 oz. dry mashed potatoes; a little salt and pepper; 4 oz. or more of gristle; 1 or 2 oz. onion; 4 oz. dripping; 1 lb. potatoes; 4 oz. flour

From The victory cookery book, 1918

Presented as published in 1918. 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

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 26. The excerpt below is the record exactly as published.

Cobbler’s Pie Materials (For Paste)—8 oz. suet or | clarified fat, 8 oz. self-raising flour, 8 oz. | dry mashed potatoes, a little salt and pepper. } 3 96 THE VICTORY COOKERY BOOK (For Pie Filling).—4 oz. or more of gristle © taken from bones which have been used for — stock, 1 or 2 oz. onion, 4 oz. dripping, 1 lb. | potatoes, a little salt and pepper, 4 oz. flour

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