Cheese Pie
From The Carbon County cook book, 1926
Submitted by MRS. BEN STEIN.
Presented as published in 1926. 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
4364Calories
30 gProtein
40 gCarbs
455 gFat
Full nutrition (34 nutrients)
Calories4364 kcal
Protein30 g
Carbohydrates40 g
Fiber6.8 g
Sugars5.1 g
Total Fat455 g
Saturated Fat186 g
Monounsaturated Fat194 g
Polyunsaturated Fat48 g
Omega-30.1 g
Cholesterol1060 mg
Sodium468 mg
Potassium933 mg
Calcium460 mg
Iron5.4 mg
Magnesium90 mg
Phosphorus592 mg
Zinc3.7 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A247 mcg
Vitamin E4.2 mg
Vitamin K45 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate82 mcg
Choline642 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 21. The excerpt below is the record exactly as published.
Cheese Pie. 1 piece of light bread dough, 14 lb. butter or lard, 1 egg, mix thoroughly, roll out and put in dripper; add cheese fill- ing—1 qt. sour milk, warm, take out the dutch cheese, then add 2 eggs, 1 tablespoon bread crumbs, little salt, cinnamon, pepper and sugar to taste sweet, a little melted butter, 1 cup sour cream
Cook this with the app: pantry check, scaling, and the assistant.