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Grade Pie
From The New century cook book, 1899
Serves 8
Recipe attributed to Mrs. U. H. Struble.
Presented as published in 1899. 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
184Calories
2 gProtein
13 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories184 kcal
Protein1.8 g
Carbohydrates13 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium0.4 mg
Potassium23 mg
Calcium3.3 mg
Iron0.9 mg
Magnesium4.5 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate27 mcg
Choline6.8 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The New century cook book (1899), page 112. The excerpt below is the record exactly as published.
Grade Pie. Remove pulp from grapes (Concord) and cook, strain through a seive and add to the skins, sweeten to taste and stir in one tablespoon of flour, then cook, before putting with the crust. Make crust of one cup flour, one-half cup lard, pinch of salt, enough water to moisten
Cook this with the app: pantry check, scaling, and the assistant.