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Plain Pie Paste
From Cooking for profit, 1886
Serves 8
This paste is flaky and better than it otherwise would be.
Presented as published in 1886. 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
475Calories
7 gProtein
48 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories475 kcal
Protein6.8 g
Carbohydrates48 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol26 mg
Sodium293 mg
Potassium85 mg
Calcium13 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline14 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 11. The excerpt below is the record exactly as published.
Plain Pie Paste. 1 level cup lard — 7 ounces. 4 level cups flour — 1 pound. 1 teaspoon salt. Water to mix — J cup.
Cook this with the app: pantry check, scaling, and the assistant.