Pie-Crust
From La cuisine creole, 1885
Presented as published in 1885. 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
1609Calories
48 gProtein
340 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1609 kcal
Protein48 g
Carbohydrates340 g
Fiber0 g
Sugars0 g
Total Fat6.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2819 mg
Potassium601 mg
Calcium353 mg
Iron25 mg
Magnesium121 mg
Phosphorus571 mg
Zinc3.2 mg
Copper0.7 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.1 mg
Riboflavin (B2)1.9 mg
Niacin (B3)30 mg
Folate702 mcg
Choline0 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 75. The excerpt below is the record exactly as published.
Three and a half cups of flour, one cup of sweet lard, one teaspoonf ul of sait, one teaspoonful of baking pow- der, and a cupf ul of very cold water. Mix with a knif e, using the hands as little as possible. BoU and eut af ter the crust is on the pie-plate. 188 LA CUISINE CREOLE. BUTTEBMIIiK PIB-CRUST — ^VBBY WHOLESOME. Take a pint of buttermilk, add one large teacupf ul of lard, one teaspoonf ul of sait, and a teaspoonf ni of soda and flour enough to form a soft dongh. Mix the lard and flour by rubbing them together; then add the othei ingrédients. This is a tender and good pie-crust
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