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Huckleberry Pie
From The Times cook book, no. 2, 1905
Serves 1
Eat cold with cream.
Presented as published in 1905. 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
773Calories
15 gProtein
117 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories773 kcal
Protein15 g
Carbohydrates117 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.9 g
Cholesterol0 mg
Sodium260 mg
Potassium171 mg
Calcium188 mg
Iron8 mg
Magnesium34 mg
Phosphorus184 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.1 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 101. The excerpt below is the record exactly as published.
HUCKLEBERRY PIE. Mary Stone Welch, San Diego, Cal.— For two pies, one cup flour, half teaspoon baking powder, two tablespoons shortening; rub together lightly; add water to roll easily (not too soft.) Roll quarter inch thick. Cover two pie tins. Bake in hot oven. In five minutes fill with generous amount of hot huckleberries
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