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Butter Pie
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
589Calories
13 gProtein
112 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein13 g
Carbohydrates112 g
Fiber0 g
Sugars110 g
Total Fat16 g
Saturated Fat5 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol224 mg
Sodium4992 mg
Potassium356 mg
Calcium259 mg
Iron1.2 mg
Magnesium30 mg
Phosphorus289 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate30 mcg
Choline180 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 107. The excerpt below is the record exactly as published.
BUTTER PIE. Milk, iy2 cups. Flour, 1 tablespoon. Sugar, 1 cup. Vanilla, 1 teaspoon. Butter, 1 tablespoon. Eggs, 2. Salt
Cook this with the app: pantry check, scaling, and the assistant.