Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blueberry Pie
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
301Calories
1 gProtein
75 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories301 kcal
Protein1.2 g
Carbohydrates75 g
Fiber0 g
Sugars66 g
Total Fat3.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium74 mg
Potassium146 mg
Calcium21 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 94. The excerpt below is the record exactly as published.
Blueberry Pie Line a deep perforated tin with Plain or Chopped Paste ; brush with water or white of egg. Fill with floured blue- berries ; add sugar, butter, salt and vinegar. Allow one cup of sugar to three cups of berries, one tablespoon butter, one eighth teaspoon salt, and one half teaspoon vinegar
Cook this with the app: pantry check, scaling, and the assistant.