Raised Pies
From Berridge House recipe book, 1910
Presented as published in 1910. 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
3022Calories
33 gProtein
187 gCarbs
238 gFat
Full nutrition (34 nutrients)
Calories3022 kcal
Protein33 g
Carbohydrates187 g
Fiber0 g
Sugars12 g
Total Fat238 g
Saturated Fat93 g
Monounsaturated Fat104 g
Polyunsaturated Fat26 g
Omega-30 g
Cholesterol245 mg
Sodium97 mg
Potassium674 mg
Calcium343 mg
Iron13 mg
Magnesium90 mg
Phosphorus491 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate363 mcg
Choline156 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 27. The excerpt below is the record exactly as published.
Raised Pies * Pastry f lb. flour, about \ pint of milk £ lb. lard, and water, salt
Cook this with the app: pantry check, scaling, and the assistant.