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Pastry for Two Custard Pies

Name: Pastry for Two Custard Pies
Yield: 16 servings
Ingredients: One and one-fourth cups sifted flour; *4 teaspoon baking powder; ^4 teaspoon salt; 1-3 cup shortening (either lard or butter or a mixture of the two); Cold water to moisten

From The Henderson cook book, 1914

Serves 16

Presented as published in 1914. 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

74Calories

1 gProtein

8 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories74 kcal

Protein1.1 g

Carbohydrates7.6 g

Fiber0 g

Sugars0 g

Total Fat4.4 g

Saturated Fat1.1 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium44 mg

Potassium13 mg

Calcium6 mg

Iron0.6 mg

Magnesium2.6 mg

Phosphorus12 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate16 mcg

Choline0 mg

Caffeine0 mg

Water1 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 40. The excerpt below is the record exactly as published.

PASTRY FOR TWO CUSTARD PIES. One and one-fourth cups sifted flour; *4 teaspoon baking powder; ^4 teaspoon salt; 1-3 cup shortening (either lard or butter or a mixture of the two). Cold water to moisten

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