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Paste for Raised Pies
From Soyer's standard cookery, 1912
Serves 10
The paste must be kept warm throughout the processes of mixing, kneading, and molding.
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
Nutrition per serving
639Calories
10 gProtein
70 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories639 kcal
Protein9.9 g
Carbohydrates70 g
Fiber0 g
Sugars0 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.8 g
Cholesterol32 mg
Sodium236 mg
Potassium124 mg
Calcium18 mg
Iron5.1 mg
Magnesium24 mg
Phosphorus98 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate145 mcg
Choline17 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 163. The excerpt below is the record exactly as published.
Paste for Raised Pies. INGREDIENTS. — Two pounds of flour, twelve ounces of lard, one-half a pint of water, one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.