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Sour Milk Pie
From Mary Jane's cook book, 1916
Serves 2
A. M., Bridgewater.
Presented as published in 1916. 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
585Calories
5 gProtein
143 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein5.3 g
Carbohydrates143 g
Fiber3.2 g
Sugars131 g
Total Fat3 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium4902 mg
Potassium412 mg
Calcium69 mg
Iron1.8 mg
Magnesium25 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0.5 mcg
Vitamin C1.1 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate21 mcg
Choline79 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 105. The excerpt below is the record exactly as published.
SOUR MILK PIE. Sour milk, 1 cup. Salt, a pinch, ('love, 1 teaspoon. Flour, 1 tablespoon. Cinnamon, 1 teaspoon. Sugar, 1 cup. Egg, 1. Raisins. i/2 cup. Bake with 2 crusts. A. M., Bridgeicater. 230 PIES. SQUASH PIE (1). Squash, 1 eup. Cinnamon, 1 teaspoon. Egg, 1. Salt, a pinch. Sugar, 1 cup. Milk, 1 pint. Steam the squash in the shell until soft. Scoop out with a spoon and strain, then measure. To the squash add other ingredients in order given, beating the egg. Line a deep pie plate with crust, making a rim of crust around the edge. Pour in the squash mix- ture and bake in medium hot oven. A. D. B., Brookline. SQUASH PIE (2). Squash, 1 quart. Ginger, y2 teaspoon. Milk, 1 quart. Mace, y± teaspoon. Eggs, 4. Salt, a pinch. Sugar, 4 tablespoons. Steam squash, drain thoroughly and mash through a strainer, add remaining ingredients in order given, beating eggs well. Line pie plates with a good paste and fill. Bake in a slow oven. Enough for 2 pies. Use same recipe for pumpkin pies, substituting pumpkin for squash. RAISIN PIE. Cream (or rich milk), 1 cup. Flour, 1 teaspoon. Sugar, 1 cup. Cinnamon, 1 teaspoon. Seeded raisins, 1 cup. Salt, a pinch. Mix all ingredients, simmering raisins in a little water till ten- der, before adding. Mrs. T. A., Medford. CRANBERRY-RAISIN PIE. Chopped cranberries, 1 cup. Chopped raisins, y% cup. Sugar, 1 cup. Salt, a pinch. Water, y2 cup. Mix all together, put in pie plate lined with crust, sprinkle over a little flour and bake. May be used either with or without meringue. PIES. 231 BOILED CIDER PIE (1). Cider, 4 cups. Egg, 1. Sugar, 1 cup. Lemon, 1. Cornstiiivh. -'5 tablespoons. Cold water, 2 teaspoons. Bring cider and sugar to a boil. Stir in cornstarch dissolved in well-beaten egg and cold water. Cook until thick, flavor with the juice of the lemon. Fill a pie plate lined with pastry and bake. When almost done, cover with meringue and brown quickly. BOILED CIDER PIE (2). Large crackers, 2. Salt, 1 teaspoon. Molasses, 1 cup. Cinnamon, 2 teaspoons. Eggs, 2. Nutmeg, 1 teaspoon. Boiled cider, 1 cup. Mace, 1 teaspoon. Chopped raisins, 1 cup.
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