Plain Crust

Name: Plain Crust
Ingredients: Flour 2 cups; Baking powder 2 teaspoonfuls; Salt i teaspoonful; Fat (butter or lard, or half of each) i cup (measured solid); Ice water i cup

From Foods and household management, 1914

Makes two medium-sized pies.

Presented as published in 1914. 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

923Calories

27 gProtein

196 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories923 kcal

Protein27 g

Carbohydrates196 g

Fiber0 g

Sugars0 g

Total Fat3.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3286 mg

Potassium346 mg

Calcium578 mg

Iron15 mg

Magnesium72 mg

Phosphorus465 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 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

Choline0 mg

Caffeine0 mg

Water261 g

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 96. The excerpt below is the record exactly as published.

Plain crust. This crust is more digestible and more economical than the " short " or rich crust and may be used for English deep apple pie, or meat or chicken pies. Flour 2 cups Baking powder 2 teaspoonfuls Salt i teaspoonful Fat (butter or lard, or half of each) i cup (measured solid) Ice water i cup

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