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Vinegar Pie
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
444Calories
1 gProtein
110 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein1.3 g
Carbohydrates110 g
Fiber0.7 g
Sugars100 g
Total Fat6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol16 mg
Sodium10 mg
Potassium29 mg
Calcium29 mg
Iron0.8 mg
Magnesium7.3 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate19 mcg
Choline0.2 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 240. The excerpt below is the record exactly as published.
VINEGAR PIE — Take 1 cup sugar, ^ cup vinegar, 1 tablespoon butter, 3 tablespoons of flour, 2 cux)s of water, 1 teaspoon of cinna- mo
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