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Convert Pie
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.
Presented as published in 1912. 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
490Calories
15 gProtein
40 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein15 g
Carbohydrates40 g
Fiber1.9 g
Sugars2.4 g
Total Fat32 g
Saturated Fat15 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol174 mg
Sodium1096 mg
Potassium222 mg
Calcium239 mg
Iron2.1 mg
Magnesium35 mg
Phosphorus266 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.4 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate46 mcg
Choline80 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 354. The excerpt below is the record exactly as published.
CONVERT PIE.— Cook Yz cup macaroni until tender, scald 1 cup of cream and add 1 cup bread crumbs, 1 tablespoon each of bread crumbs and butter, 1 teaspoon of red or green pepper, ^ cup grated cheese, 2 eggs, and 1 small teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.