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Pie Crust
From The Swedish, French, American cook book, 1918
Serves 8
Basic pie crust recipe.
Presented as published in 1918. 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
345Calories
3 gProtein
24 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories345 kcal
Protein3.4 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.9 g
Cholesterol0 mg
Sodium1.3 mg
Potassium43 mg
Calcium6.6 mg
Iron1.8 mg
Magnesium8.6 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 561. The excerpt below is the record exactly as published.
Pie Crust One cup shortening, two cups flour, three-quarters cup ice water
Cook this with the app: pantry check, scaling, and the assistant.