gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spare-Bib Pie
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
439Calories
24 gProtein
2 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories439 kcal
Protein24 g
Carbohydrates1.8 g
Fiber0.1 g
Sugars0 g
Total Fat39 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol126 mg
Sodium143 mg
Potassium369 mg
Calcium23 mg
Iron1.5 mg
Magnesium25 mg
Phosphorus216 mg
Zinc3.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate2.6 mcg
Choline91 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 43. The excerpt below is the record exactly as published.
Spare-Bib Pie. Boil 2 pounds of sparerib until done; remove bones and dice the meat. Add 1 tablespoon butter, pepper and salt, put in a raw paste
Cook this with the app: pantry check, scaling, and the assistant.