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Raised Pie Crust, 1
From Cookery for every household, 1914
Serves 4
Sometimes suet is used instead of lard.
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
335Calories
6 gProtein
44 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories335 kcal
Protein6.2 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.6 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.6 g
Cholesterol13 mg
Sodium294 mg
Potassium77 mg
Calcium12 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline7 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 534. The excerpt below is the record exactly as published.
Raised Pie Crust, 1 § lb. flour. I About 1 gill milk or 2 oz. lard. [ water. £ tea-sp. salt
Cook this with the app: pantry check, scaling, and the assistant.