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Chicken Pie Crust
From Delta Gamma cook book, 1922
Serves 2
This is for a very large chicken pie.
Presented as published in 1922. 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
649Calories
21 gProtein
128 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories649 kcal
Protein21 g
Carbohydrates128 g
Fiber0 g
Sugars5.9 g
Total Fat17 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol46 mg
Sodium1688 mg
Potassium400 mg
Calcium443 mg
Iron9.3 mg
Magnesium58 mg
Phosphorus392 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate251 mcg
Choline22 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 10. The excerpt below is the record exactly as published.
Chicken Pie Crust 2}4 cups flour in bowl 2 teaspoons baldng powder 1 teaspoon salt 2 tablespoons butter — rubbed thoroughly into flour break egg, beat it thoroughly add 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.