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Grape Pie
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
610Calories
3 gProtein
158 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories610 kcal
Protein2.6 g
Carbohydrates158 g
Fiber2.7 g
Sugars147 g
Total Fat2.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol5.2 mg
Sodium7.3 mg
Potassium585 mg
Calcium32 mg
Iron1.4 mg
Magnesium23 mg
Phosphorus65 mg
Zinc0.3 mg
Copper0.4 mg
Manganese0.2 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)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline17 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 54. The excerpt below is the record exactly as published.
GRAPE PIE. 4 C. grapes 1 T. flour 1 C sugar 1 t. butter Remove skins, boil pulp and rub through sieve. Put pulp and sugar with skins and cook till skins are tender. Use when cold. CURRANT PIE. 1 C. currants 1 T. cornstarch 1 C. sugar
Cook this with the app: pantry check, scaling, and the assistant.