Good Plain Pie Crust

Name: Good Plain Pie Crust
Ingredients: one heaping handful of flour; a tablespoonful of lard or butter

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

96Calories

0 gProtein

0 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories96 kcal

Protein0.1 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat11 g

Saturated Fat6.8 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol29 mg

Sodium1.5 mg

Potassium3.2 mg

Calcium3.2 mg

Iron0 mg

Magnesium0.3 mg

Phosphorus3.2 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A92 mcg

Vitamin E0.3 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.4 mcg

Choline2.5 mg

Caffeine0 mg

Water2.2 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 35. The excerpt below is the record exactly as published.

GOOD PLAIN PIE CRUST. ALLOW one heaping handful of flour

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