vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pie Crust
From Atlanta women's club cook book, 1921
Serves 3
Presented as published in 1921. 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
612Calories
18 gProtein
129 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein18 g
Carbohydrates129 g
Fiber0 g
Sugars0 g
Total Fat2.5 g
Saturated Fat4.8 g
Monounsaturated Fat45 g
Polyunsaturated Fat18 g
Omega-35.4 g
Cholesterol0 mg
Sodium784 mg
Potassium228 mg
Calcium35 mg
Iron9.4 mg
Magnesium45 mg
Phosphorus181 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate268 mcg
Choline0 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 98. The excerpt below is the record exactly as published.
PIE CRUST. 4 cups flour. 1 t-spoon salt. 1 cup cooking oil. 1 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.