Flaky Pie Crust

Name: Flaky Pie Crust
Ingredients: Two cups sifted flour (pastry); pinch of salt; scant 44 cup of a measuring cup of Wesson Oil; ice water for dough—little softer than when lard is used

From The Raleigh cook book, 1907

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

918Calories

27 gProtein

194 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories918 kcal

Protein27 g

Carbohydrates194 g

Fiber0 g

Sugars0 g

Total Fat3.7 g

Saturated Fat3.6 g

Monounsaturated Fat34 g

Polyunsaturated Fat14 g

Omega-34.1 g

Cholesterol0 mg

Sodium12 mg

Potassium343 mg

Calcium55 mg

Iron14 mg

Magnesium69 mg

Phosphorus271 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E9.4 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

Choline0 mg

Caffeine0 mg

Water261 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 48. The excerpt below is the record exactly as published.

FLAKY PIE CRUST: Two cups sifted flour (pastry), pinch of salt, scant 44 cup of a measuring cup of Wesson Oil- and ice water for dough—little softer than when lard is used

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