Whole Wheat Pie Crust
From Favorite tested recipes featuring the Wonder Shredder and Grater, 1931
Presented as published in 1931. 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
1763Calories
34 gProtein
162 gCarbs
110 gFat
Full nutrition (33 nutrients)
Calories1763 kcal
Protein34 g
Carbohydrates162 g
Fiber24 g
Sugars0 g
Total Fat110 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium590 mg
Potassium856 mg
Calcium87 mg
Iron8.8 mg
Magnesium310 mg
Phosphorus802 mg
Zinc7.4 mg
Copper1 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate89 mcg
Choline0 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Favorite tested recipes featuring the Wonder Shredder and Grater (1931) by Inc Dixon Prosser, page 5. The excerpt below is the record exactly as published.
WHOLE WHEAT PIE CRUST Y, cup shortening 4 teaspoon salt 14% cups whole wheat flour ice water
Cook this with the app: pantry check, scaling, and the assistant.