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Caramel Pie
From How we cook in Tennessee .., 1906
Serves 16
Presented as published in 1906. 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
90Calories
2 gProtein
16 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein1.8 g
Carbohydrates16 g
Fiber0 g
Sugars15 g
Total Fat2.3 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol50 mg
Sodium18 mg
Potassium55 mg
Calcium46 mg
Iron0.2 mg
Magnesium4.3 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.1 mcg
Choline40 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 114. The excerpt below is the record exactly as published.
Caramel Pie. — Yolks four eggs, one cup sugar; three heaping teaspoons sifted flour, one pint milk, four tablespoons caramel, half teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.