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Silver Pie
From The new Kentucky home cook book, 1884
Serves 1
To be eaten fresh.
Presented as published in 1884. 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
227Calories
3 gProtein
50 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories227 kcal
Protein3.2 g
Carbohydrates50 g
Fiber1 g
Sugars37 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Cholesterol55 mg
Sodium43 mg
Potassium151 mg
Calcium16 mg
Iron1.1 mg
Magnesium9.6 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C3.7 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate20 mcg
Choline26 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 113. The excerpt below is the record exactly as published.
SILVER PIE. Peel and grate one large white potato, add the juice and grated rind of one lemon, the beaten white of one egg, one tea-cupful of white sugar and one of cold water
Cook this with the app: pantry check, scaling, and the assistant.