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Crumb Pie
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
354Calories
8 gProtein
64 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories354 kcal
Protein8 g
Carbohydrates64 g
Fiber5 g
Sugars23 g
Total Fat9.3 g
Saturated Fat3.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.2 g
Cholesterol5.2 mg
Sodium400 mg
Potassium151 mg
Calcium125 mg
Iron3 mg
Magnesium47 mg
Phosphorus117 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate67 mcg
Choline9 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 55. The excerpt below is the record exactly as published.
CRUMB PIE. Soak one cup bread crumbs half an hour, add three tablespoonfuls sugar, one teaspoonful butter, one half cup water, a little vinegar and nutmeg to suit the taste
Cook this with the app: pantry check, scaling, and the assistant.