Pie Crust
From Principles of cooking, 1914
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
1195Calories
14 gProtein
97 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories1195 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat83 g
Saturated Fat32 g
Monounsaturated Fat37 g
Polyunsaturated Fat9.1 g
Cholesterol78 mg
Sodium586 mg
Potassium171 mg
Calcium25 mg
Iron7.1 mg
Magnesium34 mg
Phosphorus135 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline41 mg
Caffeine0 mg
Water34 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 48. The excerpt below is the record exactly as published.
Pie crust is made from flour, salt, shortening, and a very small amount of water. As it contains no leavening agent, it needs only enough water to hold the particles of flour together. It is made by the same method that biscuits are made. The shortening is cut in with a fork, though some prefer the method of using two knives and chopping it in. Shortening should never be worked in with the hands, because the heat of the hand melts or softens the shortening. Pie Crust. — Mix and sift together one cup of flour, one fourth teaspoon of salt. Add six tablespoons of lard, and work it in thoroughly with the fork so that the lard sur- rounds the particles of flour and separates them. When’ well mixed so that the flour is flaky, add about one and one half tablespoons of water
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