Transparent Pie
From Popular cook book, 1899
Presented as published in 1899. 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
1096Calories
6 gProtein
85 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories1096 kcal
Protein6.1 g
Carbohydrates85 g
Fiber3.5 g
Sugars57 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium70 mg
Potassium412 mg
Calcium182 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus161 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline11 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 19. The excerpt below is the record exactly as published.
TRANSPARENT PIE. Three eggs, two tablespoonfuls sugar, one cup rich cream, three tablespoonfuls jelly; flavor with lemon
Cook this with the app: pantry check, scaling, and the assistant.