Plain Paste
From Fifty-two Sunday dinners, 1913
This recipe makes the exact quantity of pastry for one medium-sized pie with two crusts.
Presented as published in 1913. 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
690Calories
21 gProtein
146 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories690 kcal
Protein21 g
Carbohydrates146 g
Fiber0 g
Sugars0 g
Total Fat2.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium822 mg
Potassium256 mg
Calcium167 mg
Iron11 mg
Magnesium51 mg
Phosphorus252 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate301 mcg
Choline0 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 55. The excerpt below is the record exactly as published.
Plain Paste. Wipe, pare, core and cut apples in quarters, then in slices lengthwise. Pile them in lined pie pan, heaping them well in center, leaving a half -inch space around edge of pie. Mix sugar, nutmeg, salt, lemon juice, grated rind and turn over apples. Dot over with bits of butter; wet edges and cover with top crust; press and flute edges. Bake forty-five minutes in a moderate oven. PLAIN PASTE V/2 cups flour. 3^ teaspoon baking powder. J^ teaspoon salt. J^ cup Cottolene. Ice Water
Cook this with the app: pantry check, scaling, and the assistant.