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Pie Crust
From The Rural cook book, 1907
Serves 6
For flakier crust, chop ingredients instead of rubbing.
Presented as published in 1907. 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
230Calories
2 gProtein
16 gCarbs
18 gFat
Full nutrition (27 nutrients)
Calories230 kcal
Protein2.3 g
Carbohydrates16 g
Fiber0 g
Total Fat18 g
Saturated Fat4.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4.6 g
Cholesterol0 mg
Sodium0.4 mg
Potassium28 mg
Calcium4 mg
Iron1.2 mg
Magnesium5.6 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate33 mcg
Water2.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 28. The excerpt below is the record exactly as published.
pie crust, recipe for which is given, is more easily digested than that made with other shortening. Pie Crust. — For one pie use one cupful sifted Hour, one-half cup of shortening, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.