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Kentucky Crumb Pie
From Magnet users cook book, 1920
Serves 1
Recipe from Miss Dorothea Smith, Graigbank, P. E. I.
Presented as published in 1920. 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
592Calories
15 gProtein
119 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein15 g
Carbohydrates119 g
Fiber5.1 g
Sugars47 g
Total Fat23 g
Saturated Fat1.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Cholesterol47 mg
Sodium819 mg
Potassium275 mg
Calcium248 mg
Iron5.6 mg
Magnesium56 mg
Phosphorus187 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate117 mcg
Choline17 mg
Caffeine0 mg
Water380 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 21. The excerpt below is the record exactly as published.
KENTUCKY CRUMB PIE. One cup of bread crumbs, a little warm water, 3 tablespoons brown sugar, 1% tablespoon of butter, % cup cold water, * 1 tablespoon of vinegar, % teaspoon of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.