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Boiled Cider Pie
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
287Calories
8 gProtein
51 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein8 g
Carbohydrates51 g
Fiber0 g
Sugars38 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium76 mg
Potassium135 mg
Calcium37 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus121 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate49 mcg
Choline147 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 453. The excerpt below is the record exactly as published.
BOILED CIDER PIE. Take four tablespoonfuls of boiled cider, three tablespoonfuls each of sugar and water, two tablespoonfuls of flour and one egg ; beat all together. Bake in a deep plate and with upper and under crusts. BLACKBERRY PIE. Fill the dish not quite even full and add four tablespoonfuls of sugar
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