vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Southern Molasses Pie
From The complete cook book, 1900
Serves 8
Presented as published in 1900. 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
254Calories
3 gProtein
58 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories254 kcal
Protein2.6 g
Carbohydrates58 g
Fiber0.4 g
Sugars56 g
Total Fat6.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol82 mg
Sodium44 mg
Potassium673 mg
Calcium100 mg
Iron2.9 mg
Magnesium109 mg
Phosphorus56 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate9.2 mcg
Choline62 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 101. The excerpt below is the record exactly as published.
SOUTHEEN MOLASSES PIE. Mix TOgether three eggs well beaten with one cup of sugar and three tablespoonfuls of melted butter and a little powdered ginger. Put one cup of New Orleans molasses
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