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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
703Calories
4 gProtein
141 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein4.5 g
Carbohydrates141 g
Fiber2.8 g
Sugars106 g
Total Fat16 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat7.8 g
Omega-30.9 g
Cholesterol0 mg
Sodium439 mg
Potassium143 mg
Calcium92 mg
Iron2.7 mg
Magnesium17 mg
Phosphorus155 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E1.9 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate60 mcg
Choline8.2 mg
Caffeine0 mg
Water283 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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