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Raised Pie Paste, Hot
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Used for large hot or cold meat pies.
Presented as published in 1907. 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
607Calories
12 gProtein
88 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories607 kcal
Protein12 g
Carbohydrates88 g
Fiber0 g
Sugars0 g
Total Fat23 g
Saturated Fat8.3 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.4 g
Cholesterol20 mg
Sodium692 mg
Potassium155 mg
Calcium24 mg
Iron6.4 mg
Magnesium31 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate181 mcg
Choline11 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 15. The excerpt below is the record exactly as published.
RAISED PIE PASTE, HOT. Two pounds of flour, six ounces of butter or lard, half ounce of salt, one scant pint of water
Cook this with the app: pantry check, scaling, and the assistant.