Pie Dough or Southern Pastry
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
2821Calories
27 gProtein
194 gCarbs
219 gFat
Full nutrition (33 nutrients)
Calories2821 kcal
Protein27 g
Carbohydrates194 g
Fiber0 g
Sugars0 g
Total Fat219 g
Saturated Fat47 g
Monounsaturated Fat71 g
Polyunsaturated Fat87 g
Cholesterol0 mg
Sodium1175 mg
Potassium342 mg
Calcium52 mg
Iron14 mg
Magnesium68 mg
Phosphorus271 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 39. The excerpt below is the record exactly as published.
1/2 teaspoon salt 1 teaspoon vanilla boiled orange icing Beat the egg yolks until very light, add the sugar gradually and beat well. Sift together the flour, baking powder and salt; add the nuts and then combine with egg mixture. Beat well. Stir in the stiffly beaten egg whites and vanilla and bake in two layer cake tins in a moderate oven (350° F.) from 30 to 40 minutes. When cool ice with "Boiled Orange Icing" (see page 44) and cover top with whole pecans. Whipped cream may be substi- tuted for icing on top. Peas in the pot, hoecake a bakin9, Sally in de kitchen with her shift-tail a- shaking THE SOUTHERN COOK BOOK 37 Pie Dough or Southern Pastry 2 cups flour y2 teaspoon salt 1 cup butter or other shortening
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