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Egg Pie Crust
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
A wholesome pie crust that never fails.
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
94Calories
2 gProtein
15 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein2.5 g
Carbohydrates15 g
Fiber0 g
Sugars3.2 g
Total Fat3.9 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium39 mg
Potassium30 mg
Calcium23 mg
Iron1 mg
Magnesium5 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline19 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 42. The excerpt below is the record exactly as published.
Egg Pie Crust Here is a wholesome pie crust that never fails me. To 1 cup flour, add a pinch salt, y2 teasp baking powder, 2 tablesp sugar, 1 tablesp butter, and 1 tablesp lard. Work together thoroughly with a batter spoon, fork or knife, and then wet with 1 beaten egg
Cook this with the app: pantry check, scaling, and the assistant.