Pecan Pie
From Cook book (Methodist church, Garland NC, 1950), 1950
Presented as published in 1950. 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
2658Calories
12 gProtein
486 gCarbs
132 gFat
Full nutrition (33 nutrients)
Calories2658 kcal
Protein12 g
Carbohydrates486 g
Fiber6.8 g
Sugars471 g
Total Fat132 g
Saturated Fat7.6 g
Monounsaturated Fat46 g
Polyunsaturated Fat27 g
Cholesterol126 mg
Sodium226 mg
Potassium444 mg
Calcium120 mg
Iron2.9 mg
Magnesium127 mg
Phosphorus310 mg
Zinc6.3 mg
Copper1.1 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 14. The excerpt below is the record exactly as published.
PECAN PIE 3 eggs, beaten, l/4 cup butter, 1 cup sugar, 1 cup Karo syrup, 1 cup pecans
Cook this with the app: pantry check, scaling, and the assistant.