Pie Crust
From The Memorial Hall cook book, 1919
Mrs. George W. Hellings.
Presented as published in 1919. 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
3428Calories
43 gProtein
310 gCarbs
224 gFat
Full nutrition (33 nutrients)
Calories3428 kcal
Protein43 g
Carbohydrates310 g
Fiber1.3 g
Sugars0.1 g
Total Fat224 g
Saturated Fat85 g
Monounsaturated Fat98 g
Polyunsaturated Fat25 g
Cholesterol207 mg
Sodium1443 mg
Potassium544 mg
Calcium148 mg
Iron29 mg
Magnesium108 mg
Phosphorus423 mg
Zinc3.1 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)27 mg
Folate634 mcg
Choline111 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 20. The excerpt below is the record exactly as published.
Pie Crust Mix 3 cups of flour, % tsp. of Rumford baking powder and % tsp. salt with 1 cup of lard. Add just enough water to make in- gredients stick together, and roll out. If making fruit pie, put the fruit in the oven to get hot while making the pastry, then place the fruit in a deeper pan than is ordinarily used, and cover with a top crust only. — Mrs. Elizabeth S. Roessler. NASH PASSENGER CARS AND TRUCKS J. LESLIE KREWSON HATBORO AND JENKINTOWN Nash Leads the World in Motor Car Value KNOX GELATINE Is the one dessert for all appetites. 47 J. DYRE MOYER, York Road, Willow Grove All kinds of Lumber, Building Material, Coal and Feed — Bell Phone, 103 Pie Crust One cup lard, (generous,) % cup boiling water, 3 cups flour, V2 teaspoon salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.