Pie
From Blue Ribbon and Pure Gold 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
2289Calories
27 gProtein
295 gCarbs
113 gFat
Full nutrition (33 nutrients)
Calories2289 kcal
Protein27 g
Carbohydrates295 g
Fiber0 g
Sugars100 g
Total Fat113 g
Saturated Fat43 g
Monounsaturated Fat49 g
Polyunsaturated Fat12 g
Cholesterol103 mg
Sodium2809 mg
Potassium344 mg
Calcium311 mg
Iron15 mg
Magnesium69 mg
Phosphorus368 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 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
Choline54 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 81. The excerpt below is the record exactly as published.
2 level cups flour, } teaspoon salt, 1 level teaspoon Blue Ribbon baking powder
Cook this with the app: pantry check, scaling, and the assistant.