Pie
From Ransom's family receipt book, 1885, 1885
Presented as published in 1885. 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
1147Calories
28 gProtein
226 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1147 kcal
Protein28 g
Carbohydrates226 g
Fiber5.6 g
Sugars206 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol744 mg
Sodium300 mg
Potassium567 mg
Calcium175 mg
Iron5.2 mg
Magnesium45 mg
Phosphorus436 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C106 mg
Vitamin A322 mcg
Vitamin E2.4 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.9 mg
Folate129 mcg
Choline598 mg
Caffeine0 mg
Water568 g
As published
This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 7. The excerpt below is the record exactly as published.
Four eggs, one cup sugar, juice of two lemons, one cup of cold water, one tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.