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Plain Pie-Crust

Name: Plain Pie-Crust
Yield: 8 servings
Ingredients: Sift a quart of flour into a pan; cut into it half a pound of lard; a quarter of a pound of butter; add a saltspoonful of salt; and cold water to form a dough

From The economical cook book, 1905

Serves 8

Use as little flour as possible in rolling out.

Presented as published in 1905. 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

485Calories

7 gProtein

48 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories485 kcal

Protein6.8 g

Carbohydrates48 g

Fiber0 g

Sugars0 g

Total Fat41 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.2 g

Cholesterol60 mg

Sodium1215 mg

Potassium88 mg

Calcium15 mg

Iron3.5 mg

Magnesium17 mg

Phosphorus70 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 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

Choline14 mg

Caffeine0 mg

Water8.6 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 79. The excerpt below is the record exactly as published.

Plain Pie-Crust Sift a quart of flour into a pan, cut into it half a pound of !ard and a quarter of a pound of butter, add a saltspoonfrd of salt, and cold water to foim a dough

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