Pie Crust
From Practical West African cookery, 1910
Use filtered water and keep the lard firm by storing it in a cooler.
Presented as published in 1910. 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
1441Calories
14 gProtein
97 gCarbs
111 gFat
Full nutrition (33 nutrients)
Calories1441 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat111 g
Saturated Fat43 g
Monounsaturated Fat49 g
Polyunsaturated Fat12 g
Cholesterol103 mg
Sodium9.6 mg
Potassium173 mg
Calcium31 mg
Iron7 mg
Magnesium36 mg
Phosphorus135 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline54 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 80. The excerpt below is the record exactly as published.
Pie Crust. — One good teacup flour; half a small teacup lard ; a pinch of salt ; a very small teacup water
Cook this with the app: pantry check, scaling, and the assistant.