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Vinegar and Egg Crust

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.28
Energy (kCal)2338.55
Carbohydrates (g)0.364
Total fats (g)261.005
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized. | 2. Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.) | 3. Roll out on lightly floured pastry cloth with cloth covered roller. | 4. Brush the crust with milk and sprinkle with sugar before baking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 3 cups sifted - - - -
    shortening 1 1/4 cups 2265.25 0.0 0.0 256.25
    salt 1/2 teaspoon - - - -
    egg 1 71.5 0.36 6.28 4.755
    white vinegar 2 teaspoons distilled 1.8 0.004 0.0 0.0
    ice water 5 tablespoons 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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