Pie Crust (Hot Water)

Name: Pie Crust (Hot Water)
Ingredients: Three cups flour; one cup Crisco; one pinch salt; one teaspoon baking powder; one-half cup boiling water

From Natchez recipes, 1900

Presented as published in 1900. 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

3558Calories

43 gProtein

311 gCarbs

243 gFat

Full nutrition (33 nutrients)

Calories3558 kcal

Protein43 g

Carbohydrates311 g

Fiber1.3 g

Sugars0.1 g

Total Fat243 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium746 mg

Potassium544 mg

Calcium408 mg

Iron30 mg

Magnesium109 mg

Phosphorus520 mg

Zinc2.8 mg

Copper0.6 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)1.8 mg

Niacin (B3)27 mg

Folate634 mcg

Choline3.1 mg

Caffeine0 mg

Water133 g

As published

This recipe was extracted from Natchez recipes (1900), page 19. The excerpt below is the record exactly as published.

PIE CRUST (Hot Water) Three cups flour, one cup Crisco, one pinch salt, one teaspoon baking powder, one-half cup boiling water

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