Hot Water Paste for Raised Pies
From Sea Cookery, 1911
Presented as published in 1911. 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
6052Calories
103 gProtein
739 gCarbs
298 gFat
Full nutrition (33 nutrients)
Calories6052 kcal
Protein103 g
Carbohydrates739 g
Fiber2.6 g
Sugars0.2 g
Total Fat298 g
Saturated Fat111 g
Monounsaturated Fat128 g
Polyunsaturated Fat32 g
Cholesterol269 mg
Sodium1138 mg
Potassium1298 mg
Calcium324 mg
Iron67 mg
Magnesium256 mg
Phosphorus1013 mg
Zinc7.1 mg
Copper1.4 mg
Manganese7 mg
Vitamin D7.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)8.9 mg
Riboflavin (B2)4.3 mg
Niacin (B3)65 mg
Folate1515 mcg
Choline147 mg
Caffeine0 mg
Water281 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 102. The excerpt below is the record exactly as published.
HOT WATER PASTE FOR RAISED PIES. 2 lbs. flour 10 ozs. lard i- pint boiling water salt Rub the lard in the flour, add a quarter teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.