Aunt Robbie's Fresh Fruit Pie
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
2134Calories
21 gProtein
383 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories2134 kcal
Protein21 g
Carbohydrates383 g
Fiber0.7 g
Sugars219 g
Total Fat62 g
Saturated Fat34 g
Monounsaturated Fat19 g
Polyunsaturated Fat4 g
Cholesterol178 mg
Sodium146 mg
Potassium510 mg
Calcium249 mg
Iron1.1 mg
Magnesium77 mg
Phosphorus416 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.6 mg
Vitamin K7.9 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate22 mcg
Choline41 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 29. The excerpt below is the record exactly as published.
Aunt Robbie's Fresh Fruit Pie Line baking-dish with good pastry. Pour in raw rice to hold it in shape while baking. Bake in moderate oven about IS minutes. Pour out rice (which can be kept for another occa- sion) and fill with either fresh peaches or fresh strawberries, which have been cut up (not mashed) and mixed with sugar. Make meringue of the beaten whites of two eggs. Spread over top and slip under the gas for few minutes till a light brown. Serve with whipped cream.
Cook this with the app: pantry check, scaling, and the assistant.