Americandessert

Berry Pie

Name: Berry Pie
Cuisine: American
Ingredients: Lay the crust on a granite pie plate; fill heaping with blueberries; half a cup of sugar; dot with a teaspoon of butter; sprinkle on a few grains of salt

From The home science cook book, 1902

Can be baked in a deep dish with only a top crust.

Presented as published in 1902. 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

531Calories

2 gProtein

133 gCarbs

5 gFat

Full nutrition (17 nutrients)

Calories531 kcal

Protein1.6 g

Carbohydrates133 g

Sugars121 g

Total Fat4.7 g

Cholesterol10 mg

Sodium1.5 mg

Potassium195 mg

Calcium28 mg

Iron0.8 mg

Magnesium14 mg

Phosphorus30 mg

Zinc0.2 mg

Copper0.1 mg

Manganese1 mg

Vitamin C18 mg

Water190 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 77. The excerpt below is the record exactly as published.

Berry Pie. Lay the crust on a granite pie plate, floured but not greased, fill heaping with blueberries, dredge with flour, sprinkle on a few grains of salt and half a cup of sugar, and dot with a teaspoon of butter

Cook this with the app: pantry check, scaling, and the assistant.