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Pie Crust
From The New century cook book, 1899
Serves 8
Recipe attributed to Mrs. C. Phillips.
Presented as published in 1899. 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
771Calories
8 gProtein
55 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories771 kcal
Protein7.7 g
Carbohydrates55 g
Fiber0 g
Sugars0 g
Total Fat58 g
Saturated Fat22 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.4 g
Cholesterol54 mg
Sodium1.4 mg
Potassium96 mg
Calcium13 mg
Iron4 mg
Magnesium19 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate113 mcg
Choline28 mg
Caffeine0 mg
Water7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The New century cook book (1899), page 113. The excerpt below is the record exactly as published.
Pie Crust. One small cup of lard, quart of flour, pinch of salt and water to mix. Mrs. Anna Thompson. Peach Cobbler. Take fresh peaches, or canned, fill an obrongdish, two-quart size. If fresh peaches are used they should be pared and stewed 224 New Century Cook Book. until soft, but not until they break. Make a rich top crust and bake, no bottom crust, when done cover with meringue, made of whites of six eggs; put in oven until a delicate brown. Mrs. I. N. Danforth. Oat-Meal Pie Crust. This is made exactly like the dough for crackers — only rolled a little thinner. One crust only. It bakes quickly, and care must be taken not to scorch. Good for dyspeptics. Mrs. L. A. Payne. Pie Crust. One pound lard, one and one-fourth pounds flour
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