Huckleberry Pie
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
893Calories
2 gProtein
228 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories893 kcal
Protein2 g
Carbohydrates228 g
Fiber0 g
Sugars213 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium69 mg
Potassium316 mg
Calcium193 mg
Iron2.4 mg
Magnesium26 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate27 mcg
Choline5.1 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 55. The excerpt below is the record exactly as published.
Huckleberry Pie. This has two crusts, top and bottom. Wash the berries and drain well; fill the crust pretty full; sprinkle two tablespoons of flour on top, bits of butter, a little salt; cover the berries with a cup of brown sugar and a sprinkle of water
Cook this with the app: pantry check, scaling, and the assistant.