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Cuban, or Royal Pie

Name: Cuban, or Royal Pie
Yield: 12 servings
Ingredients: One and one-half pounds flour; one-half pound granulated sugar; one pound lard; one-half pound butter; four eggs; one-half glass Madeira wine; one-half teaspoon salt

From The Times cook book, no. 2, 1905

Serves 12

Presented as published in 1905. 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

660Calories

8 gProtein

64 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories660 kcal

Protein8.3 g

Carbohydrates64 g

Fiber0 g

Sugars19 g

Total Fat56 g

Saturated Fat15 g

Monounsaturated Fat18 g

Polyunsaturated Fat4.6 g

Omega-30 g

Cholesterol142 mg

Sodium125 mg

Potassium113 mg

Calcium24 mg

Iron3.5 mg

Magnesium18 mg

Phosphorus99 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D1.3 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.9 mg

Folate99 mcg

Choline68 mg

Caffeine0 mg

Water29 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 146. The excerpt below is the record exactly as published.

CUBAN, OR ROYAL PIE. M. P. de D., Los Angeles — One and one-half pounds flour, one-half pound granulated sugar, one pound lard, one-half pound butter, four eggs, one-half glass Madeira wine, one-half tea- spoon sal

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