Jelly Pies

Name: Jelly Pies
Ingredients: 4 eggs beaten separately; 1 glass of jelly (plum jelly best); li cups of sugar; 1 tablespoon of flour; 1 tablespoon of butter

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

2080Calories

2 gProtein

527 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories2080 kcal

Protein2 g

Carbohydrates527 g

Fiber3.5 g

Sugars456 g

Total Fat12 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium107 mg

Potassium266 mg

Calcium70 mg

Iron2.2 mg

Magnesium16 mg

Phosphorus72 mg

Zinc0.3 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate48 mcg

Choline33 mg

Caffeine0 mg

Water101 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 24. The excerpt below is the record exactly as published.

JELLY PIES. 4 eggs beaten separately. 1 glass of jelly (plum jelly best), li cups of sugar. 1 tablespoon of flour. 1 tablespoon of butter

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