A Good Plain Pie Crust

Name: A Good Plain Pie Crust
Ingredients: Sift one quart of flour; a teaspoon of salt; one teacup of fresh lard; stir in one cup of very cold water; one teacup of good butter

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

This will make crust enough for two or three pies.

Presented as published in 1895. 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

3799Calories

55 gProtein

388 gCarbs

284 gFat

Full nutrition (33 nutrients)

Calories3799 kcal

Protein55 g

Carbohydrates388 g

Fiber0 g

Sugars0 g

Total Fat284 g

Saturated Fat85 g

Monounsaturated Fat98 g

Polyunsaturated Fat24 g

Cholesterol375 mg

Sodium2357 mg

Potassium699 mg

Calcium114 mg

Iron28 mg

Magnesium137 mg

Phosphorus555 mg

Zinc3.9 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D5.4 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.3 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline108 mg

Caffeine0 mg

Water298 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 53. The excerpt below is the record exactly as published.

A Good Plain Pie Crust. Sift one quart of flour (which is one pound) into your bowl and a teaspoon of salt, heaping. Lard requires more salt than butter. Rub in one teacup of fresh lard, stir in one cup of very cold water to make it stiff enough to roll; handle it deftly and as little as possi- ble; flour the board and pin, roll out very thin; re- member to roll from you. Have ready one teacup of good butter

Cook this with the app: pantry check, scaling, and the assistant.