Pie Pastry

Name: Pie Pastry
Ingredients: To every pound of flour; allow 3-ozs. of lard; 3-ozs. of dripping; 3 teaspoonsful baking powder; half a tea- spoonful salt

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

3200Calories

49 gProtein

354 gCarbs

177 gFat

Full nutrition (33 nutrients)

Calories3200 kcal

Protein49 g

Carbohydrates354 g

Fiber0 g

Sugars0 g

Total Fat177 g

Saturated Fat58 g

Monounsaturated Fat75 g

Polyunsaturated Fat29 g

Cholesterol168 mg

Sodium2586 mg

Potassium620 mg

Calcium869 mg

Iron27 mg

Magnesium125 mg

Phosphorus781 mg

Zinc3.4 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D6.2 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline146 mg

Caffeine0 mg

Water45 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 7. The excerpt below is the record exactly as published.

Pie Pastry. To every pound of flour, allow 3-ozs. of lard, 3-ozs. of dripping, 3 teaspoonsful baking powder, and half a tea- spoonful salt

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