Americandessert
"Shoo-Fly" Pie
From The Memorial Hall cook book, 1919
This amount makes 3 large pies.
Presented as published in 1919. 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
4348Calories
52 gProtein
790 gCarbs
116 gFat
Full nutrition (33 nutrients)
Calories4348 kcal
Protein52 g
Carbohydrates790 g
Fiber2.6 g
Sugars282 g
Total Fat116 g
Saturated Fat43 g
Monounsaturated Fat49 g
Polyunsaturated Fat13 g
Cholesterol103 mg
Sodium2328 mg
Potassium1001 mg
Calcium427 mg
Iron42 mg
Magnesium158 mg
Phosphorus545 mg
Zinc3.8 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)2.3 mg
Niacin (B3)34 mg
Folate768 mcg
Choline65 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 24. The excerpt below is the record exactly as published.
"Shoo-Fly" Pie Mix 1 cup of table syrup, 1 tsp. baking soda and 1 cup boiling water, cool, and fill into pie crusts. (This amount makes 3 large pies). Top with crumbs made of 3% cups flour, % cup lard, and 1 cup of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.