Granola Pie Crust
From Healthful cookery, 1904
A cream prepared by diluting Almond Butter with water to the consistency of cream is excellent for this purpose.
Presented as published in 1904. 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
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 73. The excerpt below is the record exactly as published.
Granola Pie Crust. — 24 CUPS Granola, 24 to 1/3 cupful cream. For one pie take two thirds of a cup of Granola, moisten with an equal quantity of thin cream or rich milk
Cook this with the app: pantry check, scaling, and the assistant.