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Flaky Pie Crust
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Cut or chop the lard through the flour until the former is in pieces about the size of small beans.
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
180Calories
2 gProtein
12 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories180 kcal
Protein1.7 g
Carbohydrates12 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium0.5 mg
Potassium21 mg
Calcium3.2 mg
Iron0.9 mg
Magnesium4.3 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline6.8 mg
Caffeine0 mg
Water8.9 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 41. The excerpt below is the record exactly as published.
Flaky Pie Crust The rule that I follow for measuring for pie crust is always one-half the quantity of the previous ingredients. Thus 1 cup flour, ^ cup lard, ^A cup water
Cook this with the app: pantry check, scaling, and the assistant.