Pot Pie No. 2

Name: Pot Pie No. 2
Ingredients: two heaping teaspoons baking powder; one pint of flour; pinch of salt; adding a little lard

From The Pennsylvania German cook 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

923Calories

27 gProtein

196 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories923 kcal

Protein27 g

Carbohydrates196 g

Fiber0 g

Sugars0 g

Total Fat3.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium945 mg

Potassium343 mg

Calcium569 mg

Iron15 mg

Magnesium69 mg

Phosphorus465 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)17 mg

Folate401 mcg

Choline0 mg

Caffeine0 mg

Water25 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 25. The excerpt below is the record exactly as published.

POT PIE NO. 2. Two heaping teasp(H)ns baking powder pinch (»f salt, one pint of dour, wet with cold water to a very stiff d(mgh. They never drop. This dough, by adding a little lard

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