Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Crumb Pie
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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
401Calories
14 gProtein
67 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein14 g
Carbohydrates67 g
Fiber2.4 g
Sugars32 g
Total Fat8.5 g
Saturated Fat3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol147 mg
Sodium472 mg
Potassium251 mg
Calcium197 mg
Iron3.3 mg
Magnesium35 mg
Phosphorus226 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.7 mg
Folate75 mcg
Choline129 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 32. The excerpt below is the record exactly as published.
Crumb Pie. — Soak a pint of bread crumbs in milk. Beat three eggs; add half a cup of sugar. Line two pie plates with crust and strew over enough raisins to cover bottom
Cook this with the app: pantry check, scaling, and the assistant.