Pie Paste (without Fat)

Name: Pie Paste (without Fat)
Ingredients: 1 gill of water; 4 oz. milk powder; 4 oz. dry mashed potato; 4 oz. granulated tapioca; 6 oz. rice flour; half-tea-spoonful baking powder; 1 teaspoonful salt

From The victory cookery book, 1918

Presented as published in 1918. 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

1484Calories

64 gProtein

258 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories1484 kcal

Protein64 g

Carbohydrates258 g

Fiber9.9 g

Sugars10 g

Total Fat22 g

Saturated Fat1.8 g

Monounsaturated Fat14 g

Polyunsaturated Fat2 g

Cholesterol24 mg

Sodium2955 mg

Potassium1424 mg

Calcium735 mg

Iron12 mg

Magnesium269 mg

Phosphorus946 mg

Zinc10 mg

Copper1.5 mg

Manganese1.6 mg

Vitamin D5.7 mcg

Vitamin C34 mg

Vitamin A850 mcg

Vitamin E8 mg

Vitamin K0.6 mcg

Vitamin B61.2 mg

Vitamin B123.4 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1 mg

Niacin (B3)13 mg

Folate259 mcg

Choline94 mg

Caffeine0 mg

Water168 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 47. The excerpt below is the record exactly as published.

Pie Paste (without Fat) Materials.—1 gill of water, 4 oz. milk powder, 4 oz. dry mashed potato, 4 oz. granulated tapioca, 6 oz. rice flour, half-tea- spoonful baking powder, 1 teaspoonful salt

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