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Huckleberry Pie (Tourte aux Myrtilles) a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 8
Presented as published in 1918. 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
50Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories50 kcal
Protein0 g
Carbohydrates13 g
Sugars13 g
Total Fat0 g
Sodium0.4 mg
Potassium0.3 mg
Calcium0.6 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water2.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 565. The excerpt below is the record exactly as published.
Huckleberry Pie ( Tourte aux Myrtilles) a l’Americaine Line a pie plate with pie crust. Wash and pick a box of huckle¬ berries, sweeten with half cup sugar, put into the lined pie plate with a little pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.