Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sour Cream Pie
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
548Calories
9 gProtein
81 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein9.2 g
Carbohydrates81 g
Fiber6.4 g
Sugars0.1 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol155 mg
Sodium121 mg
Potassium997 mg
Calcium167 mg
Iron2.9 mg
Magnesium43 mg
Phosphorus241 mg
Zinc1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C5.1 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate15 mcg
Choline74 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 185. The excerpt below is the record exactly as published.
SOUR CREAM PIE Beat one egg into a cup of sour cre^m. Add one cup of chopped and seeded raisins
Cook this with the app: pantry check, scaling, and the assistant.