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Dripping Crust
From Soyer's standard cookery, 1912
Serves 8
(For Plain Pies and Puddings)
Presented as published in 1912. 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
798Calories
12 gProtein
88 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories798 kcal
Protein12 g
Carbohydrates88 g
Fiber0 g
Sugars0 g
Total Fat44 g
Saturated Fat13 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.8 g
Cholesterol43 mg
Sodium4 mg
Potassium155 mg
Calcium23 mg
Iron6.4 mg
Magnesium31 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate181 mcg
Choline52 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 162. The excerpt below is the record exactly as published.
Dripping Crust. (For Plain Pies and Puddings.) INGREDIENTS. — Two pounds of flour, twelve ounces of clari- fied dripping, one pint of water
Cook this with the app: pantry check, scaling, and the assistant.