Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
| Pie | not in our table | 0 |
| Tea | 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
- 1/2 teaspoonful salt sifted together
- 1 cup butter
- 2 cups brown sugar
- 1 teaspoonful extract of vanilla
- 2 1/2 cups flour to cup of lard
- one half cup butter
- 1/4 teaspoon of soda
- 2 ordinary coffee cups of flour
- 1 coffee cup of lard
- 1/2 coffee cup ice water
- three after mixing
- three pie plates six inches in diameter
- 8 eggs
- 1/2 tea cup sour cream
- one half lb
- 2 eggs
Directions
_Contributed by Mrs. Alice Cabell Palmer, Nelson County, Va._
Pastry, 2 ordinary coffee cups of flour, ½ teaspoonful salt sifted together. Work in 1 coffee cup of lard and butter mixed. Lastly add ½ coffee cup ice water. Divide into three after mixing and roll out very thin. This amount of pastry will line three pie plates six inches in diameter. Get all the materials for the filling before you begin the pastry. After rolling out and lining the plates in the stove, which must be at degree of heat suitable to cook biscuit, then as quickly as you can work together in a bowl 1 cup butter, 2 cups brown sugar, 1 teaspoonful extract of vanilla. Beat whites and yellows of eggs separately, mix together in another bowl. Add cup sweet milk with dessert spoonful of cornstarch. Add this to the sugar, butter and molasses. Beat for a few minutes and fill the pie plates in the stove. Cooking the pastry a few minutes before adding the filling prevents the pastry from having a heavy, soggy look. In summer use 2½ cups flour to cup of lard and butter. Cook until well risen and brown on top.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One half cup butter, 1 lb. of sugar, 8 eggs, ½ tea cup sour cream, a little saleratus in half the milk, flour enough to roll them out, a little nutmeg and mace.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One half lb. of butter, ½ lb. of sugar, 2 eggs, 1 lb. of flour, a little water, ¼ teaspoon of soda. Roll very thin and bake in a quick oven.