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Pastry for Meat Pies
From Twentieth century home cook book, 1905
Serves 6
Requires practice to form the paste.
Presented as published in 1905. 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
257Calories
0 gProtein
0 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories257 kcal
Protein0.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat18 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol77 mg
Sodium5.1 mg
Potassium9 mg
Calcium9.8 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A245 mcg
Vitamin E0.8 mg
Vitamin K2.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline6.7 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 129. The excerpt below is the record exactly as published.
Pastry for Meat Pies. Maxt prefer a crust that is firm enough to be raised around the meat. Care must be taken that the tiour is dry, and it must be sifted. Boil water with a very little lard and an equal quantity of sweet drippings or butter. While hot, mix this with as much flour as you want
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