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Pastry for Meat Pies

Name: Pastry for Meat Pies
Yield: 6 servings
Ingredients: io oz. flour; 6 oz. lard; salt; i teaspoon baking powder; cold water

From The "A1" cookery book, 1901

Serves 6

Presented as published in 1901. 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

429Calories

5 gProtein

37 gCarbs

29 gFat

Full nutrition (33 nutrients)

Calories429 kcal

Protein5.2 g

Carbohydrates37 g

Fiber0 g

Sugars0 g

Total Fat29 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.2 g

Cholesterol27 mg

Sodium79 mg

Potassium64 mg

Calcium52 mg

Iron2.7 mg

Magnesium13 mg

Phosphorus67 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.2 mg

Folate76 mcg

Choline14 mg

Caffeine0 mg

Water4.7 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 77. The excerpt below is the record exactly as published.

Pastry for Meat Pies.— io oz. flour, 6 oz. lard, salt, i teaspoon baking powder, cold water

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