dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lard Pie-Crust
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Use for pies or puddings.
Presented as published in 1885. 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
463Calories
6 gProtein
44 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories463 kcal
Protein6.2 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Cholesterol27 mg
Sodium147 mg
Potassium77 mg
Calcium11 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline14 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 252. The excerpt below is the record exactly as published.
LARD PIE-CBUST. Chop together in a bowl one pound of flour and half a pound of firm lard, cutting the lard in little flakes ; add half a teaspoonful of salt to the flour, and sufficient cold water
Cook this with the app: pantry check, scaling, and the assistant.