dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Variation I for Pie Crust
From The Cook County cook book, 1912
Serves 8
For 2 pies.
Presented as published in 1912. 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
176Calories
3 gProtein
24 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories176 kcal
Protein3.4 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat7.3 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Cholesterol6.5 mg
Sodium1.2 mg
Potassium43 mg
Calcium6.4 mg
Iron1.8 mg
Magnesium8.5 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline3.4 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 351. The excerpt below is the record exactly as published.
2 cups flour, 4 table- spoons of lard and a pinch of salt. Mix in the lard, unmelted, using the hands; add about V2 cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.