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Caramel Pies

Name: Caramel Pies
Yield: 24 servings
Cuisine: American
Ingredients: Three cups brown sugar; 4 eggs; 1 tablespoon butter; 1 tablespoon of water; 1 teaspoon vanilla

From The Henderson cook book, 1914

Serves 24

Recipe by Mrs. J. T. Alderman.

Presented as published in 1914. 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

117Calories

1 gProtein

27 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories117 kcal

Protein1.1 g

Carbohydrates27 g

Fiber0 g

Sugars27 g

Total Fat1.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol32 mg

Sodium20 mg

Potassium48 mg

Calcium28 mg

Iron0.3 mg

Magnesium3.5 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A13 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate4.2 mcg

Choline25 mg

Caffeine0 mg

Water7.5 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 42. The excerpt below is the record exactly as published.

CARAMEL PIES. Three cups brown sugar, 4 eggs, 1 tablespoon butter, 1 tablespoon of water, 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.