French Savoury Pie-Crust

Name: French Savoury Pie-Crust
Ingredients: a pound of flour; half a pound of clarified suet; a tea-spoonful of salt; a quarter of a pint of water; two eggs have been beaten

From Culinary jottings, 1885

A plainer crust can be made by reducing the suet.

Presented as published in 1885. 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

3884Calories

62 gProtein

398 gCarbs

226 gFat

Full nutrition (33 nutrients)

Calories3884 kcal

Protein62 g

Carbohydrates398 g

Fiber2.3 g

Sugars1.8 g

Total Fat226 g

Saturated Fat120 g

Monounsaturated Fat74 g

Polyunsaturated Fat8.3 g

Cholesterol205 mg

Sodium2742 mg

Potassium770 mg

Calcium189 mg

Iron29 mg

Magnesium144 mg

Phosphorus630 mg

Zinc4.6 mg

Copper0.9 mg

Manganese3.9 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A63 mcg

Vitamin E3.7 mg

Vitamin K9.1 mcg

Vitamin B60.4 mg

Vitamin B120.7 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)36 mg

Folate833 mcg

Choline97 mg

Caffeine0 mg

Water207 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 151. The excerpt below is the record exactly as published.

French savoury pie-crust is made in this way : — Empty a pound of flour into a bowl, and rub lightly into it half a pound of clarified suet ; add a tea-spoonful of salt, and complete the dough by adding to it by degrees a quarter of a pint of water in which two eggs have been beaten

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