nut-freeegg-freesoy-freefish-freeshellfish-free

Pie Crust

Name: Pie Crust
Yield: 8 servings
Ingredients: one quart of flour; a cupful of butter or lard; a teaspoonful of salt; enough very cold water to make a stiff dough

From The century cook book, 1894

Serves 8

Presented as published in 1894. 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

472Calories

7 gProtein

48 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories472 kcal

Protein6.8 g

Carbohydrates48 g

Fiber0 g

Sugars0 g

Total Fat28 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat3 g

Cholesterol26 mg

Sodium293 mg

Potassium85 mg

Calcium12 mg

Iron3.5 mg

Magnesium17 mg

Phosphorus68 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.2 mg

Folate100 mcg

Choline13 mg

Caffeine0 mg

Water6.2 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 90. The excerpt below is the record exactly as published.

Pie Crust. T-ake^one quart of flour and rub into it a cupful of butter or lard, add a teaspoonful of salt, and enough very cold water to make a stiff dough

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