Pie Crust
From One hundred choice recipes and business directory of Kannapolis, N.C., 1928
Home Economies Department.
Presented as published in 1928. 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
3451Calories
21 gProtein
147 gCarbs
315 gFat
Full nutrition (33 nutrients)
Calories3451 kcal
Protein21 g
Carbohydrates147 g
Fiber0 g
Sugars0 g
Total Fat315 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2807 mg
Potassium257 mg
Calcium298 mg
Iron11 mg
Magnesium51 mg
Phosphorus300 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate301 mcg
Choline0 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 6. The excerpt below is the record exactly as published.
Pie Crust 114 cups of flour, 1% eup shortening, 1 teaspoon salt, 1 teaspoon baking powder add cold water
Cook this with the app: pantry check, scaling, and the assistant.