Sorghum Pie
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
1371Calories
0 gProtein
353 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1371 kcal
Protein0 g
Carbohydrates353 g
Fiber0.1 g
Sugars348 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium124 mg
Potassium4838 mg
Calcium680 mg
Iron16 mg
Magnesium802 mg
Phosphorus103 mg
Zinc1 mg
Copper1.6 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.1 mg
Folate0 mcg
Choline44 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 51. The excerpt below is the record exactly as published.
SORGHUM PIE. To four lightly-beaten eggs add one cupful sorghum mo- lasses, one-half cupful sugar, two teaspoonfuls cornstarch, a pinch of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.