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Pie Crust
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
For one crust pies, bake crust first, putting pan of the same size on the crust to keep it from blistering.
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
418Calories
5 gProtein
36 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories418 kcal
Protein5.1 g
Carbohydrates36 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol26 mg
Sodium1.8 mg
Potassium64 mg
Calcium9.8 mg
Iron2.6 mg
Magnesium13 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate75 mcg
Choline14 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 61. The excerpt below is the record exactly as published.
PIE CRUST FOR ONE PIE. Mrs. Adelaide Glenn Ferris, Carthage One-half pint of flour, two tablespoons of lard, rounding measure, three tablespoons of water, pinch of salt and baking powder. CRUST FOR ONE PIE. Mrs. J. A. Joel. One cup of flour, half as much lard, quarter of a teaspoonful of salt, rub together well and make dough with three tablespoons of cold water. PIE CRUST. Three cups of flour to one of lard makes three pies. Rub lightly together. Salt and bind with least possi- ble ice or cold water
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