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Fruit Pie (Plain)
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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
312Calories
4 gProtein
41 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories312 kcal
Protein4.1 g
Carbohydrates41 g
Fiber0 g
Sugars12 g
Total Fat15 g
Saturated Fat4.2 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.3 g
Cholesterol14 mg
Sodium40 mg
Potassium52 mg
Calcium29 mg
Iron2.2 mg
Magnesium10 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate60 mcg
Choline17 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 77. The excerpt below is the record exactly as published.
FRUIT PIE (PLAIN). — Mix together half a pound of flour, half a teaspoonful of baking powder, half an ounce of white sugar, and a little salt ; rub in three ounces of dripping, and make into a paste with water. Roll out the paste a little larger than the top of the pie-dish. Cut some strips off the paste, and after moistening the edges of the dish, put the strips round. Put half a pound of fruit into the dish, cover it with two ounces of moist sugar, put another half pound of fruit in, and pour in half a gill of water
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