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Acid Pie
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
739Calories
8 gProtein
141 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein7.6 g
Carbohydrates141 g
Fiber2.8 g
Sugars107 g
Total Fat18 g
Saturated Fat4.1 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat8.3 g
Omega-30.9 g
Cholesterol93 mg
Sodium474 mg
Potassium178 mg
Calcium106 mg
Iron3.2 mg
Magnesium20 mg
Phosphorus204 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C27 mg
Vitamin A41 mcg
Vitamin E2.1 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate72 mcg
Choline82 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 88. The excerpt below is the record exactly as published.
ACID PIE. M. A. Bingham, Elgin, 111. One cup of soft bread or crackers, one cup of sugar, two cups of water, little lemon, one egg, one teaspoon of tartaric acid
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