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Potato Pie
From The national course in home economics, 1917
Serves 2
Sometimes called 'silver pie' from its color.
Presented as published in 1917. 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
469Calories
6 gProtein
116 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein6.2 g
Carbohydrates116 g
Fiber1.8 g
Sugars109 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.2 mg
Potassium134 mg
Calcium19 mg
Iron0.4 mg
Magnesium8.8 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate8.3 mcg
Choline4.3 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 147. The excerpt below is the record exactly as published.
POTATO PIE. Peel and grate one large white potato, add juice and grated rind of one lemon, the white of one Qg^ well beaten, one cupful of white sugar and one cup of cold water. Stir well together and pour into a pie tin with a rich under crust and bake. When done have ready the whites of two eggs well beaten, one-half teacupful of white sugar and one-half teaspoon- ful of lem
Cook this with the app: pantry check, scaling, and the assistant.