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Pie Crust

Name: Pie Crust
Yield: 8 servings
Ingredients: % of a pint of flour; 2 heaping tablespoons lard; 1 teaspoon yeast powder; 2 eggs

From San Rafael cook book, 1906, 1906

Serves 8

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

107Calories

3 gProtein

12 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories107 kcal

Protein3.4 g

Carbohydrates12 g

Fiber0.1 g

Sugars0 g

Total Fat4.9 g

Saturated Fat1.7 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol50 mg

Sodium18 mg

Potassium42 mg

Calcium10 mg

Iron1.1 mg

Magnesium5.9 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate40 mcg

Choline39 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 81. The excerpt below is the record exactly as published.

PIE CRUST.— Mrs. L. A. Lancel. % of a pint of flour, 2 heaping tablespoons lard, 1 teaspoon yeast powder, 2 eggs

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