Jelly Pie
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
491Calories
6 gProtein
106 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein6.3 g
Carbohydrates106 g
Fiber1.4 g
Sugars89 g
Total Fat16 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol217 mg
Sodium73 mg
Potassium171 mg
Calcium47 mg
Iron1.4 mg
Magnesium14 mg
Phosphorus111 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C28 mg
Vitamin A82 mcg
Vitamin E0.7 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate34 mcg
Choline151 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 28. The excerpt below is the record exactly as published.
Jelly Pie. 1 tablespoonful of butter; 2 tablespoonfuls of sugar; 1 large egg; x/2 cupful of jelly or jam.
Cook this with the app: pantry check, scaling, and the assistant.