Fruit Pie
From Twenty lessons in domestic science, 1916
Ensure proper assembly to avoid leakage.
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
86Calories
3 gProtein
18 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories86 kcal
Protein2.6 g
Carbohydrates18 g
Total Fat0.3 g
Sodium0.5 mg
Potassium32 mg
Calcium4.5 mg
Iron1.3 mg
Magnesium6.3 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate38 mcg
Water2.3 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 5. The excerpt below is the record exactly as published.
Fruit pies should bake half an hour at least. Small tea biscuits require from ten to twelve minutes. Cake should not be allowed to brown until the mixture has risen to its full height, and is not ready to be taken from the oven until the surface near the center of the cake will, spring back under a slight pressure of the finger. Fruit pies have an annoying habit of leaking juice when not prop-' erly put together. No such difficulty will be experienced if three level tablespoons of flour are mixed well with the sugar that is used for each pie
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