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Pie Crust With Vinegar
From Delicacies, 1929
Serves 8
Recipe by Mrs. Jack Foerster.
Presented as published in 1929. 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
376Calories
3 gProtein
24 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories376 kcal
Protein3.4 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat30 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium43 mg
Calcium6.2 mg
Iron1.8 mg
Magnesium8.5 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 37. The excerpt below is the record exactly as published.
Pie Crust With Vinegar 2 cups flour XA cup cold water 1 cup Crisco (small) ; salt 1 tsp vinegar
Cook this with the app: pantry check, scaling, and the assistant.