Pie Crust with Ground Rice
From The victory cookery book, 1918
Presented as published in 1918. 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
1182Calories
12 gProtein
88 gCarbs
87 gFat
Full nutrition (33 nutrients)
Calories1182 kcal
Protein12 g
Carbohydrates88 g
Fiber0 g
Sugars0 g
Total Fat87 g
Saturated Fat25 g
Monounsaturated Fat36 g
Polyunsaturated Fat20 g
Cholesterol87 mg
Sodium252 mg
Potassium159 mg
Calcium166 mg
Iron6.6 mg
Magnesium36 mg
Phosphorus171 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate181 mcg
Choline104 mg
Caffeine0 mg
Water484 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 48. The excerpt below is the record exactly as published.
Pie Crust with Ground Rice Materials —4 oz. ground rice, 3 oz. dripping, a little salt and baking powder, 402. flour, 4 gill of water
Cook this with the app: pantry check, scaling, and the assistant.