Americandessert

Strawberry Pie

Name: Strawberry Pie
Cuisine: American
Ingredients: as much of the berries as will fill the pie plate; half as much sugar as berries; one-fourth its volume of flour; white of egg; pastry as for apple pie

From Principles of food preparation, 1914

Strips of pastry can be used instead of a top crust.

Presented as published in 1914. 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

23Calories

3 gProtein

2 gCarbs

0 gFat

Full nutrition (17 nutrients)

Calories23 kcal

Protein3.3 g

Carbohydrates2.1 g

Sugars0.9 g

Total Fat0 g

Sodium0 mg

Potassium29 mg

Calcium3 mg

Iron0 mg

Magnesium2.3 mg

Phosphorus4.1 mg

Zinc0 mg

Copper0 mg

Manganese0.1 mg

Vitamin C11 mg

Riboflavin (B2)0.1 mg

Water42 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 90. The excerpt below is the record exactly as published.

Strawberry Pie Prepare the pastry as for apple pie, and arrange the under crust in the pie plate. Hull and wash the berries. Measure as much of the berries as will fill the pie plate, CAKES, PIES, AND PUDDINGS 207 and measure half as much sugar as berries. Mix the sugar thoroughly with one-fourth its volume of flour. Brush the bottom crust over with w^hite of egg

Cook this with the app: pantry check, scaling, and the assistant.