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Pie-Plant Pie

Name: Pie-Plant Pie
Yield: 8 servings
Ingredients: Mix half tea-cup white sugar; and one heaping teaspoon flour; then add the pie-plant cut up fine; sprinkle over this another half tea-cup sugar; and heaping tea-spoon flour

From Buckeye cookery, 1892

Serves 8

Recipe by Mrs. D. Buxton.

Presented as published in 1892. 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

16Calories

0 gProtein

4 gCarbs

0 gFat

Full nutrition (20 nutrients)

Calories16 kcal

Protein0.1 g

Carbohydrates3.9 g

Sugars3.4 g

Total Fat0 g

Sodium0 mg

Potassium1 mg

Calcium0.2 mg

Iron0 mg

Magnesium0.2 mg

Phosphorus0.7 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin B60 mg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1 mcg

Water0.1 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 123. The excerpt below is the record exactly as published.

PIE-PLANT PIE. Mix half tea-cup white sugar and one heaping teaspoon flour together, sprinkle over the bottom crust, then add the pie-plant cut up fine; sprinkle over this another half tea-cup sugar and heaping tea-spoon flour; bake fully three-quarters of an hour in a slow oven

Cook this with the app: pantry check, scaling, and the assistant.