vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Burnt Caramel Pie
From Atlanta women's club cook book, 1921
Serves 3
Presented as published in 1921. 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
No method was recorded for this recipe.
Nutrition per serving
666Calories
7 gProtein
151 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein6.7 g
Carbohydrates151 g
Fiber0 g
Sugars142 g
Total Fat13 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol40 mg
Sodium64 mg
Potassium268 mg
Calcium205 mg
Iron0.8 mg
Magnesium24 mg
Phosphorus180 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate21 mcg
Choline29 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 100. The excerpt below is the record exactly as published.
BURNT CARAMEL PIE. 2 cups sugar. ■ 4 eggs. 2 cups milk. 5 tbls. flour. 2 tbls. butter. 1 t-spoon vanilla
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