Americandessert
Fresh Berry Pies
From Royal cook book, 1930
Makes 1 eight-inch pie.
Presented as published in 1930. 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
551Calories
3 gProtein
120 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories551 kcal
Protein2.8 g
Carbohydrates120 g
Fiber0.4 g
Sugars100 g
Total Fat19 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Cholesterol31 mg
Sodium711 mg
Potassium36 mg
Calcium7.8 mg
Iron1.4 mg
Magnesium6.9 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate34 mcg
Choline1.4 mg
Caffeine0 mg
Water5.8 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 36. The excerpt below is the record exactly as published.
Fresh Berry Pies 1 master recipe for Pastry (page 33) 3 cups blueberries, huckleberries, berries or raspberries 22 cup sugar 11% tablespoons flour Vs teaspoon salt 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.