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Fancy Pie
From The Cook County cook book, 1912
Serves 2
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
570Calories
7 gProtein
129 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein6.7 g
Carbohydrates129 g
Fiber0 g
Sugars126 g
Total Fat5.2 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium77 mg
Calcium30 mg
Iron1.2 mg
Magnesium7.6 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate30 mcg
Choline147 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 355. The excerpt below is the record exactly as published.
FANCY PIE. — 1 cup of any kind of fruit, 1 cup of sugar, yolk of 2 eggs, 2 tablespoons of water, 1 tablespoon of flour. Bake in open crust. Beat the whites stiff, with 4 spoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.