Artillery Pie
From Manual for army cooks, 1896
This may be made with any kind of fruit.
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
21311Calories
372 gProtein
3795 gCarbs
571 gFat
Full nutrition (34 nutrients)
Calories21311 kcal
Protein372 g
Carbohydrates3795 g
Fiber196 g
Sugars1972 g
Total Fat571 g
Saturated Fat269 g
Monounsaturated Fat169 g
Polyunsaturated Fat85 g
Omega-37.3 g
Cholesterol308 mg
Sodium17350 mg
Potassium12112 mg
Calcium8107 mg
Iron129 mg
Magnesium1329 mg
Phosphorus5119 mg
Zinc37 mg
Copper7.3 mg
Manganese26 mg
Vitamin D0 mcg
Vitamin C346 mg
Vitamin A173 mcg
Vitamin E11 mg
Vitamin K68 mcg
Vitamin B66.7 mg
Vitamin B121.2 mcg
Thiamin (B1)20 mg
Riboflavin (B2)11 mg
Niacin (B3)182 mg
Folate4.5 mcg
Choline319 mg
Caffeine0 mg
Water8805 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 78. The excerpt below is the record exactly as published.
ARTILLERY PIE. (Sufficient for 22 men. ) 8 pounds bread. 4 dozen apples. 1 pound suet. 2 pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.