Pie Crust
From Camp cookery (Kephart), 1910
Better to use half butter and half lard.
Presented as published in 1910. 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
1411Calories
27 gProtein
195 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories1411 kcal
Protein27 g
Carbohydrates195 g
Fiber0 g
Sugars0 g
Total Fat58 g
Saturated Fat21 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.1 g
Cholesterol52 mg
Sodium1642 mg
Potassium342 mg
Calcium309 mg
Iron15 mg
Magnesium68 mg
Phosphorus368 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline27 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 67. The excerpt below is the record exactly as published.
pie-crust in the regular way; but it is easy to make a wholesome and very fair pie-crust in an irregular way, which is as follows: Make a glorified biscuit dough by mix- ing thoroughly 1 pint flour, 1 teaspoonful baking powder, % teaspoonful salt, rubbing in 4 heaped tablespoonfuls of lard
Cook this with the app: pantry check, scaling, and the assistant.