Pie Crust No. 1

Name: Pie Crust No. 1
Ingredients: two and one-half cups flour; two heaping tablespoons lard; a little salt; very little water

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

1393Calories

34 gProtein

242 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories1393 kcal

Protein34 g

Carbohydrates242 g

Fiber0 g

Sugars0 g

Total Fat32 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat3 g

Cholesterol26 mg

Sodium6.3 mg

Potassium426 mg

Calcium60 mg

Iron18 mg

Magnesium84 mg

Phosphorus339 mg

Zinc2.3 mg

Copper0.5 mg

Manganese2.4 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)21 mg

Folate502 mcg

Choline14 mg

Caffeine0 mg

Water31 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 13. The excerpt below is the record exactly as published.

two and one-half cups flour, two heaping tablespoons lard, a little salt, knead well then add very little water, this makes three crusts. Mrs. I. E. Wells. PIE CRUST, NO. 2. Use one-third as much lard as flour, and a little salt

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