Vinegar Pie

Name: Vinegar Pie
Ingredients: 2 egg yolks; 2 tablespoons vinegar; 3 tablespoons flour; 2 tablespoons butter; 1 cup boiling water; V2 tsp. lemon extract; 1/16 tsp. salt; % tsp. mace; 1 cup sugar

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

1051Calories

6 gProtein

257 gCarbs

24 gFat

Full nutrition (33 nutrients)

Calories1051 kcal

Protein6.4 g

Carbohydrates257 g

Fiber2.8 g

Sugars201 g

Total Fat24 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Cholesterol63 mg

Sodium690 mg

Potassium113 mg

Calcium166 mg

Iron17 mg

Magnesium24 mg

Phosphorus66 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0.4 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.6 mg

Folate102 mcg

Choline6.2 mg

Caffeine0 mg

Water229 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 56. The excerpt below is the record exactly as published.

VINEGAR PIE 2 egg yolks 2 tablespoons vinegar 3 tablespoons flour 2 tablespoons butter 1 cup boiling water V2 tsp. lemon extract 1/16 tsp. salt % tsp. mace 1 cup sugar

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