Paste for Chicken Pie
From Standard Paper-Bag Cookery, 1912
This makes a more hygienic crust.
Presented as published in 1912. 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
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 20. The excerpt below is the record exactly as published.
Paste for Chicken Pie.— Sift five level teaspoons of baking powder and one level teaspoon of salt with four cups of flour and rub in one cup of butter until like coarse meal. Mix with nearly two cups of milk
Cook this with the app: pantry check, scaling, and the assistant.