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Pie Crust
From Delta Gamma cook book, 1922
Serves 8
Presented as published in 1922. 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
88Calories
2 gProtein
12 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein1.7 g
Carbohydrates12 g
Fiber0 g
Sugars0 g
Total Fat3.6 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.4 g
Cholesterol3.2 mg
Sodium161 mg
Potassium21 mg
Calcium11 mg
Iron0.9 mg
Magnesium4.2 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline1.7 mg
Caffeine0 mg
Water1.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 54. The excerpt below is the record exactly as published.
Pie Crust 1 cup flour 3 tablespoons water 2 heaping tablespoons lard salt Marguerite French (Zeta). Pie Crust 1 cup flour 14: teaspoon baking powder yi teaspoon salt 2 tablespoons lard
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