Hot Water Pastry
From The Chapel Hill cook book, 1935
Makes six pastry shells or three pies with top crusts. Improves with a few days in the refrigerator.
Presented as published in 1935. 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
3307Calories
35 gProtein
317 gCarbs
215 gFat
Full nutrition (33 nutrients)
Calories3307 kcal
Protein35 g
Carbohydrates317 g
Fiber1.8 g
Sugars0.2 g
Total Fat215 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3167 mg
Potassium578 mg
Calcium428 mg
Iron14 mg
Magnesium95 mg
Phosphorus503 mg
Zinc2.9 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate43 mcg
Choline4.1 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 29. The excerpt below is the record exactly as published.
HOT WATER PASTRY 1 cup shortening 1 teaspoon salt 2/3 cup boiling water 1 teaspoon baking powder 3 cups pastry flour
Cook this with the app: pantry check, scaling, and the assistant.