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Crust for Leicestershire Pork Pie
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
For mutton pie, use four ounces of butter to a pound of flour.
Presented as published in 1898. 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
644Calories
10 gProtein
66 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories644 kcal
Protein9.9 g
Carbohydrates66 g
Fiber0 g
Sugars0 g
Total Fat44 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Cholesterol43 mg
Sodium298 mg
Potassium124 mg
Calcium19 mg
Iron4.9 mg
Magnesium24 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.8 mg
Folate136 mcg
Choline2.2 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 164. The excerpt below is the record exactly as published.
Crust for Leicestershire Pork Pie.— Put half a pint of water into a saucepan and heat it over the fire. When quite hot stir into it eleven ounces of clarified suet, two ounces of fresh butter, and a teaspoonful of salt. Stir till the fat has melted, cool this to lukewarm, and pour the contents of the saucepan by degrees into a bowl containing a pound and a half of well-dried flour
Cook this with the app: pantry check, scaling, and the assistant.