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Blueberry Pie
From A calendar of dinners, with 615 recipes, 1913
Serves 4
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
364Calories
2 gProtein
77 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories364 kcal
Protein1.6 g
Carbohydrates77 g
Fiber0.1 g
Sugars66 g
Total Fat6.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium323 mg
Potassium149 mg
Calcium21 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.9 mcg
Choline0.4 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 121. The excerpt below is the record exactly as published.
Blueberry Pie Coffee *Blueberry Pie—Line a deep per- forated tin with Crisco Plain Pastry; brush over with water or white of egg. Fill with floured blueberries; add sugar, Crisco, salt and vinegar. Allow 1 cup sugar to 3 cups berries, 1 tablespoon Crisco, ¥% teaspoon salt, and 14 teaspoon vinegar
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