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Plain Pie Crust
From Royal Victoria cook book, 1900
Serves 1
Presented as published in 1900. 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
707Calories
14 gProtein
98 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories707 kcal
Protein14 g
Carbohydrates98 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol26 mg
Sodium475 mg
Potassium171 mg
Calcium296 mg
Iron7.5 mg
Magnesium37 mg
Phosphorus233 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline14 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 33. The excerpt below is the record exactly as published.
PLAIN PIE CRUST.—Sift a level teaspoon of baking powder with a coffee cup of flour and a pinch of salt. Into this chop with a knife 2 tablespoons lard, working thoroughly and quickly, then stir in } cup of ice-cold water
Cook this with the app: pantry check, scaling, and the assistant.