Pecan Pie
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
Presented as published in 1963. 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
2899Calories
37 gProtein
472 gCarbs
150 gFat
Full nutrition (34 nutrients)
Calories2899 kcal
Protein37 g
Carbohydrates472 g
Fiber6.8 g
Sugars457 g
Total Fat150 g
Saturated Fat14 g
Monounsaturated Fat54 g
Polyunsaturated Fat31 g
Omega-30.1 g
Cholesterol870 mg
Sodium1092 mg
Potassium867 mg
Calcium246 mg
Iron7.6 mg
Magnesium174 mg
Phosphorus742 mg
Zinc7.4 mg
Copper1.4 mg
Manganese3.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K5.5 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.4 mg
Folate94 mcg
Choline632 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 13. The excerpt below is the record exactly as published.
PECAN PIE Mrs. Maxine Bowden 1 c. sugar 4 tbsp. butter 1 c. dark Karo syrup 1 tsp. vanilla 1 c. chopped pecans 1/8 tsp. salt 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.