vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry-Pie
From Miss Corson's practical American cookery and household management, 1885
Serves 2
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
586Calories
4 gProtein
146 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories586 kcal
Protein3.8 g
Carbohydrates146 g
Sugars106 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.2 mg
Potassium713 mg
Calcium99 mg
Iron2.8 mg
Magnesium70 mg
Phosphorus128 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin C254 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Water284 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 256. The excerpt below is the record exactly as published.
ASPBERR Y-PIE. Made a pastry according to the directions already given, and line a deep pie-plate with it j remove the stems from a pint of raspberries and a pint of currants, and put them into the pie-plate ; sprinkle a cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.