War Time Pie Crust

Name: War Time Pie Crust
Ingredients: I cup barley flour; y2 cup wheat flour; I teaspoon salt; y2 teaspoon baking powder; y^ cup Crisco; Water to moisten

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

1737Calories

17 gProtein

145 gCarbs

122 gFat

Full nutrition (33 nutrients)

Calories1737 kcal

Protein17 g

Carbohydrates145 g

Fiber18 g

Sugars0.3 g

Total Fat122 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium2595 mg

Potassium555 mg

Calcium189 mg

Iron7.6 mg

Magnesium127 mg

Phosphorus409 mg

Zinc3.3 mg

Copper0.6 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)11 mg

Folate107 mcg

Choline6.5 mg

Caffeine0 mg

Water20 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 11. The excerpt below is the record exactly as published.

War Time Pie Crust I cup barley flour y2 cup wheat flour I teaspoon salt y2 teaspoon baking powder y^ cup Crisco Water to moisten

Cook this with the app: pantry check, scaling, and the assistant.