Pie Crust

Name: Pie Crust
Ingredients: 1 pound flour; 1% pound shortening; 1 teaspoon salt; 1% pint water

From The housewife's aid, 1950

—Mrs. E. T. Moseley.

Presented as published in 1950. 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

7675Calories

49 gProtein

351 gCarbs

687 gFat

Full nutrition (33 nutrients)

Calories7675 kcal

Protein49 g

Carbohydrates351 g

Fiber0 g

Sugars0 g

Total Fat687 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2364 mg

Potassium624 mg

Calcium109 mg

Iron26 mg

Magnesium128 mg

Phosphorus490 mg

Zinc3.3 mg

Copper0.8 mg

Manganese3.4 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)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline0 mg

Caffeine0 mg

Water754 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 17. The excerpt below is the record exactly as published.

PIE CRUST 1 pound flour 1% pound shortening 1 teaspoon salt 1% pint water

Cook this with the app: pantry check, scaling, and the assistant.