Prepare Pie Crust
From Food study, 1917
Different fats can be used: all butter, all lard, half lard and half butter, or all Crisco.
Presented as published in 1917. 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
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 123. The excerpt below is the record exactly as published.
a teaspoon of lard and three teaspoons of flour into a small cake and bake. (6) Repeat, using butter instead of lard, (c) To explain the difference in the results, melt, over hot water, 1 oz. butter and 1 oz. lard. Let stand, and notice any differences. How would you substitute one for the other ? II. (a) Repeat I (a), but add to each a carefully measured amount of water, the least possible necessary to make the mixture hold together. How much is used ? (6) Repeat, using twice as much water. (c) Repeat, using three times as much water. III. Repeat II (a), but use very hard fat and ice water, cutting them into the flour with a knife. Why? Write a recipe with directions for making pie crust. B. PREPARE PIE CRUST
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Cook this with the app: pantry check, scaling, and the assistant.