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Raised Pie to Be Served Hot

A raised pie made with a stiff flour paste, filled with bran, and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Mutton and chicken work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 471 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Raised Pie to Be Served Hot

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the crust

  1. Make a stiff paste with flour and warm water.

  2. Roll out the paste thinly.

  3. Cut a piece for the bottom and two for the sides of the pie dish.

  4. Egg the edges of the pieces to be joined and press them together firmly.

  5. Shape and garnish the pie with leaves or decorations as desired.

Fill and bake

  1. Fill the pie nearly to the top with bran and egg the surface.

  2. Bake in a moderate oven at 350°F (175°C) until golden brown.

Turn out and serve

  1. Once baked, turn out the bran and prepare to fill with your choice of filling.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mutton + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together471 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sauce + chickentop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mutton + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,087 recipes

    Shared aroma: decanoic acid (soapy, waxy).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the stiff paste that holds the pie's shape as a case.
Egg
Seals the joined pastry edges and gives the surface a golden, glossy finish.
Bran
Forms the filling that fills the pie case during baking.

The step that matters

Egg the edges and press firmly. Egg acts as a glue for the pastry edges. If the joins are not well sealed, they can separate or leak during baking, so the pieces must be pressed together firmly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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