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Cinnamon Pie
From The new Kentucky home cook book, 1884
Serves 1
Mrs. Keith.
Presented as published in 1884. 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
999Calories
13 gProtein
222 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories999 kcal
Protein13 g
Carbohydrates222 g
Fiber4.5 g
Sugars201 g
Total Fat21 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol403 mg
Sodium155 mg
Potassium183 mg
Calcium150 mg
Iron2.6 mg
Magnesium21 mg
Phosphorus208 mg
Zinc1.5 mg
Copper0.1 mg
Manganese1.5 mg
Vitamin D2 mcg
Vitamin C0.3 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline295 mg
Caffeine0 mg
Water317 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 117. The excerpt below is the record exactly as published.
CINNAMON PIE. Take one cupful of sugar, one cupful of water, two table- spoonfuls of corn starch, one table-spoonful of butter, one table-spoonful of cinnamon, the yelks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.