vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Vinegar Pie
From The Cook County cook book, 1912
Serves 1
Recipe contributed by Mrs. Geo. S. Piper, Worth, 111.
Presented as published in 1912. 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
993Calories
7 gProtein
221 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories993 kcal
Protein7.1 g
Carbohydrates221 g
Fiber0.5 g
Sugars201 g
Total Fat12 g
Saturated Fat4 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol186 mg
Sodium186 mg
Potassium92 mg
Calcium42 mg
Iron1.3 mg
Magnesium12 mg
Phosphorus112 mg
Zinc0.7 mg
Copper0.1 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 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate30 mcg
Choline147 mg
Caffeine0 mg
Water308 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 359. The excerpt below is the record exactly as published.
VINEGAR PIE. — Bake crust as for lemon pie. Mix 1 egg, 1 cup sugar, 1 tablespoon corn starch, 2 tablespoons of vinegar, 1 cup cold water, add nutmeg flavor
Cook this with the app: pantry check, scaling, and the assistant.