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Hot Water Pie Crust
From Mary Jane's cook book, 1916
Serves 16
Presented as published in 1916. 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
207Calories
3 gProtein
19 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein2.7 g
Carbohydrates19 g
Fiber0.1 g
Sugars0 g
Total Fat13 g
Saturated Fat3.3 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.5 g
Cholesterol0 mg
Sodium178 mg
Potassium34 mg
Calcium17 mg
Iron1.8 mg
Magnesium6.8 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate40 mcg
Choline0.2 mg
Caffeine0 mg
Water8.3 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 103. The excerpt below is the record exactly as published.
HOT WATER PIE CRUST. Flour, 3 cups. Boiling water, y2 CUP- Shortening, 1 cup. Salt, 1 teaspoon. Baking powder, % teaspoon
Cook this with the app: pantry check, scaling, and the assistant.