Pie Crust
From The art of cooking, 1880
Fresh lard can be substituted for butter.
Presented as published in 1880. 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
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 82. The excerpt below is the record exactly as published.
Pie Crust. — Twelve ounces of flour, six ounces of butter, one teaspoonful of baking-powder, one-half tea- spoonful of salt, one gill of cold water
Cook this with the app: pantry check, scaling, and the assistant.