vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Centennial Marlboro' Pie
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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
577Calories
7 gProtein
130 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein6.6 g
Carbohydrates130 g
Fiber3 g
Sugars101 g
Total Fat5.2 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium99 mg
Potassium211 mg
Calcium40 mg
Iron1.4 mg
Magnesium11 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C1.3 mg
Vitamin A82 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 100. The excerpt below is the record exactly as published.
CENTENNIAL MARLBORO' PIE. (Martha Washington, 1776.) Mrs. Anna B. Rogers— One cup stewed apples, sifted; one cup cream or rich milk; one cup sugar, one- half teaspoon cinnamon, two eggs beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.