Pie
From Blue Ribbon cook book, 1905
If the crust is too thick, it can be called a cobbler or shortcake.
Presented as published in 1905. 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
1992Calories
27 gProtein
345 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories1992 kcal
Protein27 g
Carbohydrates345 g
Fiber0 g
Sugars151 g
Total Fat59 g
Saturated Fat21 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.1 g
Cholesterol52 mg
Sodium1060 mg
Potassium345 mg
Calcium310 mg
Iron15 mg
Magnesium69 mg
Phosphorus368 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline27 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 80. The excerpt below is the record exactly as published.
2 level cups flour, 14 teaspoon salt, 1 level teaspoon Blue Ribbon baking powder, 14 cup lard. Mix into a stiff dough with cold water, using as littleas possible, following directions for making dough as given in recipe for Camp Biscuit. Quantity mentioned is sufficient for 1 large pie. Roll the dough into a thin sheet, as thin as you can handle, rolling as gently as you can. From this sheet cut a piece large enough to lap over edge of pan and lay it on greased pan. Into this put your fruit (dried fruit is previously stewed and mashed) and add sugar and spice to taste; about 34 cup sugar
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