Raised Pie

Name: Raised Pie
Ingredients: a quarter of a pint of water; a quarter of a pound of lard; one pound of flour; a pinch of salt

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

2683Calories

49 gProtein

351 gCarbs

120 gFat

Full nutrition (33 nutrients)

Calories2683 kcal

Protein49 g

Carbohydrates351 g

Fiber0 g

Sugars0 g

Total Fat120 g

Saturated Fat44 g

Monounsaturated Fat51 g

Polyunsaturated Fat13 g

Cholesterol108 mg

Sodium13 mg

Potassium618 mg

Calcium90 mg

Iron25 mg

Magnesium122 mg

Phosphorus490 mg

Zinc3.4 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.7 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

Choline56 mg

Caffeine0 mg

Water163 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 86. The excerpt below is the record exactly as published.

Raised Pie. Boil together a quarter of a pint of water and a quarter of a pound of lard. Put into a basin one pound of flour, a pinch of salt

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