Pie Crust
From The Carbon County cook book, 1926
Presented as published in 1926. 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
582Calories
14 gProtein
97 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium3504 mg
Potassium172 mg
Calcium28 mg
Iron7.1 mg
Magnesium34 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 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
Choline6.8 mg
Caffeine0 mg
Water71 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 20. The excerpt below is the record exactly as published.
Pie Crust. 1 tablespoon lard to 1 cup flour. Add 1% teaspoon salt to flour before sifting. Do not mix flour and lard too thorough- ly, add 4 cup of water
Cook this with the app: pantry check, scaling, and the assistant.