Pie Crust

Name: Pie Crust
Ingredients: 1 cupful flour; 5 tablespoonfuls lard or butter; 1/2 teaspoonful salt; about 2 tablespoonfuls water

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

941Calories

14 gProtein

97 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories941 kcal

Protein14 g

Carbohydrates97 g

Fiber0 g

Sugars0 g

Total Fat56 g

Saturated Fat34 g

Monounsaturated Fat16 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol145 mg

Sodium1177 mg

Potassium187 mg

Calcium42 mg

Iron7.1 mg

Magnesium35 mg

Phosphorus152 mg

Zinc1 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A460 mcg

Vitamin E1.6 mg

Vitamin K4.7 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.5 mg

Folate203 mcg

Choline13 mg

Caffeine0 mg

Water53 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 26. The excerpt below is the record exactly as published.

Pie Crust. 1 cupful flour; 5 tablespoonfuls lard or butter; y2 teaspoonful salt; about 2 tablespoonfuls water

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