Heavenly Pie
From Cook book (Methodist church, Garland NC, 1950), 1950
Presented as published in 1950. 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
2784Calories
10 gProtein
323 gCarbs
168 gFat
Full nutrition (34 nutrients)
Calories2784 kcal
Protein9.7 g
Carbohydrates323 g
Fiber0.8 g
Sugars302 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol482 mg
Sodium393 mg
Potassium719 mg
Calcium301 mg
Iron0.3 mg
Magnesium33 mg
Phosphorus272 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate10 mcg
Choline2.9 mg
Caffeine0 mg
Water320 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 12. The excerpt below is the record exactly as published.
HEAVENLY PIE 1 — 1 /Z cups granulated sugar 1 tablespoon lemon rind, l/4 teaspoon cream of tartar grated 4 eggs, separated l/8 teaspoon salt 3 tablespoons lemon juice 1 pint whipping cream
Cook this with the app: pantry check, scaling, and the assistant.