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Huckleberry Pie
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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
101Calories
0 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories101 kcal
Protein0.1 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium1.4 mg
Calcium1 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline0 mg
Caffeine0 mg
Water4.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 356. The excerpt below is the record exactly as published.
HUCKLEBERRY PIE.— 1 pt. of canned or fresh huckleber- ries, 2 heaping teaspoons of flour, 1 cup sugar, mixed with flour, 1 tablespoon vinegar
Cook this with the app: pantry check, scaling, and the assistant.