Americandessert

Blueberry Pie

Name: Blueberry Pie
Cuisine: American
Ingredients: three cups blueberries; one cup sugar; two tablespoons flour; one tablespoon butter; one-eighth teaspoon salt; one tablespoon lemon juice

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

1266Calories

7 gProtein

312 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories1266 kcal

Protein6.5 g

Carbohydrates312 g

Fiber0 g

Sugars264 g

Total Fat14 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol31 mg

Sodium295 mg

Potassium621 mg

Calcium87 mg

Iron3.3 mg

Magnesium48 mg

Phosphorus108 mg

Zinc0.7 mg

Copper0.4 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C60 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate28 mcg

Choline0.8 mg

Caffeine0 mg

Water586 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 44. The excerpt below is the record exactly as published.

BLUEBERRY PIE Line a deep, perforated pie tin with Plain Paste; brush over with white of egg slightly beaten. Fill with three cups blueberries mixed with one cup sugar, two tablespoons flour, one tablespoon butter cut in bits, one-eighth teaspoon salt, one tablespoon lemon juice

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