vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Alexandra Pie
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
676Calories
3 gProtein
177 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein3.2 g
Carbohydrates177 g
Fiber5.4 g
Sugars162 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium29 mg
Potassium723 mg
Calcium80 mg
Iron2 mg
Magnesium38 mg
Phosphorus95 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate5.1 mcg
Choline11 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 352. The excerpt below is the record exactly as published.
ALEXANDRA PIE. — Cream together 1 <tz^, 1 small cup su- gar, 1 cup raisins, add 1 cup sour milk, 1 teaspoon each of cinna- mon and cloves, a little nutmeg, pinch salt
Cook this with the app: pantry check, scaling, and the assistant.