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Hot Water Paste
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Sufficient for one pie.
Presented as published in 1913. 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
256Calories
4 gProtein
27 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories256 kcal
Protein3.6 g
Carbohydrates27 g
Fiber0.1 g
Sugars0 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1371 mg
Potassium47 mg
Calcium274 mg
Iron3 mg
Magnesium10 mg
Phosphorus133 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate53 mcg
Choline0.3 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 49. The excerpt below is the record exactly as published.
Hot Water Paste 1 cupful flour 1% teaspoonful salt 4 tablespoonfuls Crisco 4 teaspoonful baking powder 3 tablespoonfuls boiling water
Cook this with the app: pantry check, scaling, and the assistant.