Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fresh Strawberry Pie
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
280Calories
3 gProtein
30 gCarbs
17 gFat
Full nutrition (30 nutrients)
Calories280 kcal
Protein3 g
Carbohydrates30 g
Fiber0.2 g
Sugars15 g
Total Fat17 g
Saturated Fat8.8 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol40 mg
Sodium42 mg
Potassium526 mg
Calcium75 mg
Iron0.8 mg
Magnesium40 mg
Phosphorus95 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin C179 mg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.1 mcg
Water296 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 107. The excerpt below is the record exactly as published.
FRESH STRAWBERRY PIE. Make a rich pie crust and fit it over the top of an inverted pie plate. Prick it with a fork in 3 or 4 places and bake till light brown. Turn onto a plate and when ready to serve fill with 1 quart of fresh strawberries, halved and sweetened. Spread over the top 1/2 cup of cream
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