Chicken Pie Crust
From The National home cook book, 1900
Presented as published in 1900. 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
No method was recorded for this recipe.
Nutrition per serving
6452Calories
114 gProtein
792 gCarbs
316 gFat
Full nutrition (33 nutrients)
Calories6452 kcal
Protein114 g
Carbohydrates792 g
Fiber0.1 g
Sugars0 g
Total Fat316 g
Saturated Fat133 g
Monounsaturated Fat115 g
Polyunsaturated Fat24 g
Cholesterol448 mg
Sodium2890 mg
Potassium1597 mg
Calcium1899 mg
Iron59 mg
Magnesium289 mg
Phosphorus1800 mg
Zinc8 mg
Copper1.6 mg
Manganese7.6 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K5.6 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)9.5 mg
Riboflavin (B2)4.4 mg
Niacin (B3)68 mg
Folate1605 mcg
Choline108 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The National home cook book (1900), page 40. The excerpt below is the record exactly as published.
CHICKEN PIE CrE.UST—Two quarts flour, six teaspoons % “baking powder, one teacup lard, one teacup cream
Cook this with the app: pantry check, scaling, and the assistant.