Fool-Proof Pie Crust
From A text-book of cooking, 1915
Temperature is important for successful baking.
Presented as published in 1915. 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
1624Calories
21 gProtein
149 gCarbs
107 gFat
Full nutrition (33 nutrients)
Calories1624 kcal
Protein21 g
Carbohydrates149 g
Fiber0.2 g
Sugars0 g
Total Fat107 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2828 mg
Potassium262 mg
Calcium136 mg
Iron12 mg
Magnesium52 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate306 mcg
Choline0.5 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 176. The excerpt below is the record exactly as published.
fool-proof pie crust to all who have written for it. Never dreamed there were so many people interested in pies! Well, here it is, and it's ever so easy to make: 1% cups flour, sifted before mea&- i uring 1-3 teaspoon baking powder 11-8 teaspoons salt 4 teaspoons boiling water % cup shortening
Cook this with the app: pantry check, scaling, and the assistant.