Raised Pie Crust (Hot)

Name: Raised Pie Crust (Hot)
Ingredients: ^ pint hot milk or water; f oz. salt; 1 lb. household flour; 4 ozs. butter or lard

From Domestic and economical cookery recipes, 1897

Allow to cool before filling.

Presented as published in 1897. 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

Sodium5516 mg

Potassium620 mg

Calcium97 mg

Iron26 mg

Magnesium124 mg

Phosphorus490 mg

Zinc3.4 mg

Copper0.7 mg

Manganese3.5 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

Water281 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 40. The excerpt below is the record exactly as published.

RAISED PIE CRUST.— (Hot) INGREDIENTS. | ^ pint hot milk or water f oz. salt METHOD. Put the milk and butter on to boil. Mix the flour and salt together in a basin, and pour upon it "the boiling milk and butter, stir in quickly with a wooden spoon, and as soon as the dough is sufficiently cool, knead it well with the hands until quite smooth and elas- tic. It must be moulded while warm, but allowed to get quite cool afterwards before being filled. 1 lb. household flour 4 ozs. butter or lard

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