Flake Pie-crust

Name: Flake Pie-crust
Ingredients: one-half cup of lard; a pint of flour; water sufficient to make a dough

From The universal cookery book, 1887

Use ice-water in mixing.

Presented as published in 1887. 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

1900Calories

27 gProtein

194 gCarbs

113 gFat

Full nutrition (33 nutrients)

Calories1900 kcal

Protein27 g

Carbohydrates194 g

Fiber0 g

Sugars0 g

Total Fat113 g

Saturated Fat43 g

Monounsaturated Fat49 g

Polyunsaturated Fat12 g

Cholesterol103 mg

Sodium5 mg

Potassium341 mg

Calcium48 mg

Iron14 mg

Magnesium67 mg

Phosphorus271 mg

Zinc1.9 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)17 mg

Folate401 mcg

Choline54 mg

Caffeine0 mg

Water25 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 70. The excerpt below is the record exactly as published.

Flake Pie-crust. “Take one-half cup of lard to a pint of flour ; rub well together ; add water sufficient to make a dough

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