Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Fruit | not in our table | 0 |
| Pie | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoon of molasses in fruit pies is a great im- provement
- one cup of water
- half cup of butter
- half cup of lard
- two large cups of flour
- two pies
- one egg to five pies
Directions
Prepare same as above, and boil from two to three hours.
^N making paste, use ice water. Have the lard and but- ter cold and hard. Do not knead the dough, but mix it ,^4* ^^ ^'g^tly as possible. ^[p* One tablespoon of molasses in fruit pies is a great im- provement.
MRS. H. D. FOSTER.
Two large cups of flour, one cup of water, a half cup of butter, a half cup of lard and a little salt. This will make two pies. To make crust look rich, take the white of an egg, well beaten, and spread it upon the pies lightly, with a feather, just before putting them into the oven; one egg to five pies.