Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Pie
From Kentucky receipt book, 1903
Serves 4
It is nice to serve the whipped cream pie with the caramel pie.
Presented as published in 1903. 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
470Calories
5 gProtein
105 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein5 g
Carbohydrates105 g
Fiber0.9 g
Sugars89 g
Total Fat12 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol163 mg
Sodium80 mg
Potassium116 mg
Calcium39 mg
Iron1.1 mg
Magnesium8 mg
Phosphorus91 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C7 mg
Vitamin A60 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate26 mcg
Choline118 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 126. The excerpt below is the record exactly as published.
Caramel Pie. Take 1 cup of damson or grape preserves and put through a sieve, then add yolks of 3 beaten eggs, 1 cup of sugar and 3 table- spoons of melted butte
Cook this with the app: pantry check, scaling, and the assistant.