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Grape Pie
From The art of cookery, 1899
Serves 1
Use more sugar if grapes are very sour.
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
624Calories
3 gProtein
161 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories624 kcal
Protein3 g
Carbohydrates161 g
Fiber2.7 g
Sugars147 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.2 mg
Potassium589 mg
Calcium33 mg
Iron1.6 mg
Magnesium24 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A9.1 mcg
Vitamin E0.6 mg
Vitamin K44 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate19 mcg
Choline17 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 101. The excerpt below is the record exactly as published.
Grape Pie. — To two cups of grapes, add half a cup of Pastry and Pie. 221 sugar and a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.