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Pork Pies, Pastry for
From Cassell's dictionary of cookery, 1892
Serves 8
Presented as published in 1892. 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
592Calories
9 gProtein
66 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein9.5 g
Carbohydrates66 g
Fiber0 g
Sugars0 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Cholesterol35 mg
Sodium3.9 mg
Potassium119 mg
Calcium18 mg
Iron4.8 mg
Magnesium23 mg
Phosphorus95 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.8 mg
Folate136 mcg
Choline9.6 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1291. The excerpt below is the record exactly as published.
Pork Pies, Pastry for. — Put a quarter of a pound of finely-shred beef suet — or five ounces of lard, or a quarter of a pound of mutton suet — and an ounce of fresh butter into a sauce- pan with half a pint of boiling water and a pinch of salt. Stir the mixture until the fat is dissolved, and pour it boiling hot into a pound and a half of flour
Cook this with the app: pantry check, scaling, and the assistant.