Treacle Pie

Name: Treacle Pie
Ingredients: ONE teacupful of treacle; one egg well beaten up; one tablespoonful of flour; two-thirds of a tablespoonful of vinegar; a little nutmeg

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

102Calories

7 gProtein

6 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories102 kcal

Protein7.2 g

Carbohydrates6.4 g

Fiber0 g

Sugars0.2 g

Total Fat4.9 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium80 mg

Calcium30 mg

Iron1.3 mg

Magnesium8.2 mg

Phosphorus108 mg

Zinc0.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate36 mcg

Choline147 mg

Caffeine0 mg

Water48 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 36. The excerpt below is the record exactly as published.

TREACLE PIE. ONE teacupful of treacle, one egg well beaten up. Beat one tablespoonfuf of flour into the treacle, two-thirds of a tablespoonful of vinegar, and a little nutmeg

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