Rich Pastry for Lemon Pie
From The school kitchen textbook, 1915
Presented as published in 1915. 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
1052Calories
14 gProtein
121 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories1052 kcal
Protein14 g
Carbohydrates121 g
Fiber0 g
Sugars0 g
Total Fat57 g
Saturated Fat21 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.1 g
Cholesterol52 mg
Sodium1168 mg
Potassium223 mg
Calcium27 mg
Iron1.4 mg
Magnesium35 mg
Phosphorus160 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate0 mcg
Choline27 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 112. The excerpt below is the record exactly as published.
Rich Pastry for Lemon Pie Mix scant one half teaspoon salt with one and one fourth cups pastry flour. Chop in a quarter cup lard, and mix with cold water
Cook this with the app: pantry check, scaling, and the assistant.