Hot Water Pie Crust

Name: Hot Water Pie Crust
Ingredients: 8 oz. flour; 4 teaspoon baking powder; 5 oz. lard; 4 cup boiling water; % teaspoon salt

From Australian sunshine cookery book for every housewife, 1920

This pastry can be rolled very thin and is suitable for small mince pies.

Presented as published in 1920. 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

2818Calories

40 gProtein

332 gCarbs

150 gFat

Full nutrition (33 nutrients)

Calories2818 kcal

Protein40 g

Carbohydrates332 g

Fiber10 g

Sugars0.9 g

Total Fat150 g

Saturated Fat56 g

Monounsaturated Fat65 g

Polyunsaturated Fat18 g

Cholesterol135 mg

Sodium5200 mg

Potassium568 mg

Calcium1693 mg

Iron78 mg

Magnesium122 mg

Phosphorus766 mg

Zinc2.6 mg

Copper0.4 mg

Manganese2.2 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)2.3 mg

Niacin (B3)31 mg

Folate618 mcg

Choline95 mg

Caffeine0 mg

Water792 g

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 13. The excerpt below is the record exactly as published.

Hot Water Pie Crust. 8 oz. flour. 4 teaspoon baking powder. 5 oz. lard. 4 cup boiling water. % teaspoon salt

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