Pork Pie Pastry

Name: Pork Pie Pastry
Ingredients: To every i-lb. of flour; allow 6-ozs. of lard; 1 dessert spoonful of salt

From The "ideal" cookery book, 1902

When the pies are cold, pour into the hole in the top some gelatine, which has been previously dissolved in boiling water.

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

3194Calories

49 gProtein

351 gCarbs

177 gFat

Full nutrition (33 nutrients)

Calories3194 kcal

Protein49 g

Carbohydrates351 g

Fiber0 g

Sugars0 g

Total Fat177 g

Saturated Fat67 g

Monounsaturated Fat77 g

Polyunsaturated Fat19 g

Cholesterol162 mg

Sodium7009 mg

Potassium618 mg

Calcium91 mg

Iron26 mg

Magnesium121 mg

Phosphorus490 mg

Zinc3.5 mg

Copper0.7 mg

Manganese3.5 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1 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

Choline85 mg

Caffeine0 mg

Water45 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 23. The excerpt below is the record exactly as published.

Pork Pie Pastry. To every i-lb. of flour allow 6-ozs. of lard and 1 dessert spoonful of salt

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