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Strawberry Pie
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
119Calories
11 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein11 g
Carbohydrates19 g
Fiber0 g
Sugars16 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium0.3 mg
Calcium0.2 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 148. The excerpt below is the record exactly as published.
STRAWBERRY PIE. Line a pie plate with rich biscuit dough; prick the bottom to let out the air and bake. When cold fill with fresh ripe strawberries, well sprinkled with powdered sugar, spread over this a meringue made with the whites of two eggs and two tablespoonfuls of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.