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Plain Pie Crust
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
276Calories
7 gProtein
49 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories276 kcal
Protein6.8 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat7.4 g
Saturated Fat2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.6 g
Cholesterol8.8 mg
Sodium352 mg
Potassium86 mg
Calcium45 mg
Iron3.6 mg
Magnesium17 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline2.5 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 103. The excerpt below is the record exactly as published.
PLAIN PIE CRUST. Flour, 1 quart Lard, 3 tablespoons. Salt, 1 teaspoon. Butter, 1 tablespoon. Baking powder, 1 teaspoon. Cold water
Cook this with the app: pantry check, scaling, and the assistant.