Pie Crust
From The Raleigh cook book, 1907
Presented as published in 1907. 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
1690Calories
28 gProtein
194 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories1690 kcal
Protein28 g
Carbohydrates194 g
Fiber0 g
Sugars0.1 g
Total Fat91 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.2 g
Omega-30.3 g
Cholesterol231 mg
Sodium2350 mg
Potassium367 mg
Calcium75 mg
Iron14 mg
Magnesium69 mg
Phosphorus297 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A736 mcg
Vitamin E2.5 mg
Vitamin K7.5 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate404 mcg
Choline20 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 21. The excerpt below is the record exactly as published.
Pie Crust.—2 cups flour; % cup lard or butter; 1 teaspoon of galt
Cook this with the app: pantry check, scaling, and the assistant.