Pie Crust
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
3799Calories
55 gProtein
388 gCarbs
225 gFat
Full nutrition (33 nutrients)
Calories3799 kcal
Protein55 g
Carbohydrates388 g
Fiber0 g
Sugars0 g
Total Fat225 g
Saturated Fat85 g
Monounsaturated Fat98 g
Polyunsaturated Fat24 g
Cholesterol207 mg
Sodium10 mg
Potassium682 mg
Calcium95 mg
Iron28 mg
Magnesium134 mg
Phosphorus542 mg
Zinc3.9 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline108 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 8. The excerpt below is the record exactly as published.
Pie Crust. One quart of flour, one cup of lard, salt
Cook this with the app: pantry check, scaling, and the assistant.