vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Carmel Pie
From Delicacies, 1929
Serves 8
— Mrs. Chester Kirkpatrick.
Presented as published in 1929. 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
323Calories
2 gProtein
55 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein1.5 g
Carbohydrates55 g
Fiber0 g
Sugars52 g
Total Fat12 g
Saturated Fat7.4 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol33 mg
Sodium14 mg
Potassium55 mg
Calcium42 mg
Iron0.2 mg
Magnesium5.1 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A102 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate6.7 mcg
Choline8 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 34. The excerpt below is the record exactly as published.
Carmel Pie 3 eggs ]/2 cup melted butter 1 cup milk 1 cup plum preserves or any 2 cups sugar tart fruit 4 tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.