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Martha Washington Pie
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Presented as published in 1907. 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
223Calories
1 gProtein
31 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories223 kcal
Protein0.8 g
Carbohydrates31 g
Fiber0.5 g
Sugars21 g
Total Fat11 g
Saturated Fat6.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.1 g
Cholesterol31 mg
Sodium34 mg
Potassium61 mg
Calcium27 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.6 mcg
Choline5.3 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 22. The excerpt below is the record exactly as published.
MARTHA WASHINGTON PIE. Bake a layer or sponge cake mixture in the regular pie tins. Let cool and split in halves; fill with a vanilla or nut cream; put together and ice like a layer cake. Take some clear currant jelly
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