Every Day Pie Crust

Name: Every Day Pie Crust
Ingredients: One quart of flour; one teaspoon salt; Two small cups of butter and lard mixed; The whole of one egg well beaten; half pint of ice water

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

5791Calories

61 gProtein

388 gCarbs

443 gFat

Full nutrition (34 nutrients)

Calories5791 kcal

Protein61 g

Carbohydrates388 g

Fiber0 g

Sugars0.2 g

Total Fat443 g

Saturated Fat170 g

Monounsaturated Fat196 g

Polyunsaturated Fat49 g

Omega-30 g

Cholesterol595 mg

Sodium2421 mg

Potassium754 mg

Calcium132 mg

Iron29 mg

Magnesium142 mg

Phosphorus641 mg

Zinc4.7 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E3.1 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)34 mg

Folate826 mcg

Choline361 mg

Caffeine0 mg

Water324 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 21. The excerpt below is the record exactly as published.

EVERY DAY Pit, CRUST. MRS. TUTTLE. One quart of flour and one teaspoon salt, well sift- ed together. Two small cups of butter and lard mixed (use all lard if preferred). The whole of one egg well beaten and half pint of ice water

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