Richmond Dewberry Pie

Name: Richmond Dewberry Pie
Ingredients: Three cups fresh, clean dewberries; one and one-half cups sugar; two cups water; Two cups flour; five level tablespoons lard or shortening; two teaspoons salt; six tablespoons ice water

From Natchez recipes, 1900

Recipe will serve four people easily.

Presented as published in 1900. 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

2681Calories

27 gProtein

494 gCarbs

73 gFat

Full nutrition (33 nutrients)

Calories2681 kcal

Protein27 g

Carbohydrates494 g

Fiber0 g

Sugars301 g

Total Fat73 g

Saturated Fat17 g

Monounsaturated Fat30 g

Polyunsaturated Fat18 g

Cholesterol0 mg

Sodium4691 mg

Potassium354 mg

Calcium70 mg

Iron14 mg

Magnesium74 mg

Phosphorus271 mg

Zinc1.8 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E4.2 mg

Vitamin K29 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)17 mg

Folate401 mcg

Choline0.1 mg

Caffeine0 mg

Water586 g

As published

This recipe was extracted from Natchez recipes (1900), page 21. The excerpt below is the record exactly as published.

RICHMOND DEWBERRY PIE FILLING: Three cups fresh, clean dewberries, one and one-half cups sugar, two cups water. Drop berries in water, putting sugar on top, and boil over a slow fire for one-half hour. CRUST: Two cups flour, five level tablespoons lard or shortening, tw() teaspoons salt, six tablespoons ice water

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