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Huckleberry Pie

Name: Huckleberry Pie
Yield: 8 servings
Ingredients: One quart of huckleberries; Sweeten with sugar; Place in pie plate lined with pie crust; sprinkle a little sifted flour over top; Put on top crust

From Kirmess cook book, 1907

Serves 8

Presented as published in 1907. 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

79Calories

1 gProtein

17 gCarbs

1 gFat

Full nutrition (29 nutrients)

Calories79 kcal

Protein0.9 g

Carbohydrates17 g

Fiber0.1 g

Sugars3.1 g

Total Fat1 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Omega-30 g

Sodium24 mg

Potassium6.6 mg

Calcium18 mg

Iron0.5 mg

Magnesium1.1 mg

Phosphorus4.8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin C3.1 mg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate5.8 mcg

Water103 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 175. The excerpt below is the record exactly as published.

HUCKLEBERRY PIE. Mrs. F. D. Gray. One quart of huckleberries thoroughly washed and drained. Sweeten with sugar. Place in pie plate lined with pie crust, sprinkle a little sifted flour over top. Put on top crust

Cook this with the app: pantry check, scaling, and the assistant.