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Pate a Pate (Raised Pie Crust)
From The new century 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
459Calories
9 gProtein
59 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein8.9 g
Carbohydrates59 g
Fiber0 g
Sugars1 g
Total Fat21 g
Saturated Fat7.8 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol20 mg
Sodium9.2 mg
Potassium133 mg
Calcium39 mg
Iron4.2 mg
Magnesium23 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline13 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 522. The excerpt below is the record exactly as published.
Pdte a Pate (Raised Pie Crust). — 1 lb. flour, 1 gill milk, 4 oz. lard
Cook this with the app: pantry check, scaling, and the assistant.