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Crust for Pot Pie
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
The covered kettle may be transferred to a hot oven.
Presented as published in 1907. 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
308Calories
9 gProtein
65 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories308 kcal
Protein9.1 g
Carbohydrates65 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium704 mg
Potassium114 mg
Calcium190 mg
Iron5 mg
Magnesium23 mg
Phosphorus155 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate134 mcg
Choline0 mg
Caffeine0 mg
Water8.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 108. The excerpt below is the record exactly as published.
Crust for Pot Pie To 1 qt flour add 1 teasp salt, 4 teasp baking powder, and milk enough to make a stiff batter
Cook this with the app: pantry check, scaling, and the assistant.