{"id":6422,"slug":"pie-paste","title":"Pie paste.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one and one-half pounds of flour","one-half pound of lard","one-half pound of butter","a pinch of salt","enough water, (about one cup)"],"ingredients_norm":["and half pounds of flour","lard","butter","salt","enough water"],"steps":["Mix all together and add enough water, (about one cup), to make a rather stiff dough.","Keep in cool place or ice box."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w133:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f9e324b4c4659a624c0a6ae4737ec57b40b27d8c3fed32bebaf08b5bc0499682","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pie-paste"}