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Elderberry Pie II
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Use 1 cup sugar and 2 tablespoons vinegar for each pie.
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
1103Calories
4 gProtein
263 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories1103 kcal
Protein3.8 g
Carbohydrates263 g
Fiber4.1 g
Sugars227 g
Total Fat8.2 g
Saturated Fat2.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium111 mg
Potassium183 mg
Calcium18 mg
Iron2.2 mg
Magnesium15 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A5.4 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate46 mcg
Choline5.8 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 44. The excerpt below is the record exactly as published.
Elderberry Pie I To 1 cup ripe or canned elderberries, juice strained off. add 1 tablesp flour mixed with 1 cup sour cream, and % cup sugar. Bake in an under crust and serve while warm. — [Mrs. O. E. W., O. Elderberry Fie II Line a pie plate with a good rich crust, sprinkle a little flour over it cover with a layer of sliced apples, and fill up with elderberries. Allow 1 cup sugar and 2 tablesp vinegar
Cook this with the app: pantry check, scaling, and the assistant.