Pie Crust
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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
2130Calories
34 gProtein
243 gCarbs
113 gFat
Full nutrition (33 nutrients)
Calories2130 kcal
Protein34 g
Carbohydrates243 g
Fiber0 g
Sugars0 g
Total Fat113 g
Saturated Fat43 g
Monounsaturated Fat49 g
Polyunsaturated Fat12 g
Cholesterol103 mg
Sodium2575 mg
Potassium427 mg
Calcium191 mg
Iron18 mg
Magnesium84 mg
Phosphorus387 mg
Zinc2.4 mg
Copper0.5 mg
Manganese2.4 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)21 mg
Folate502 mcg
Choline54 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 27. The excerpt below is the record exactly as published.
Pie Crust- — 2^ cupfuls flour, ^ level teaspoonful baking powder, i teaspoonful salt, ^ cupful lard
Cook this with the app: pantry check, scaling, and the assistant.