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Vinegar Pie
From The Monmouth Baptist ladies' cook book, 1907
Serves 16
Presented as published in 1907. 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
104Calories
2 gProtein
20 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein1.8 g
Carbohydrates20 g
Fiber0.3 g
Sugars19 g
Total Fat1.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium25 mg
Calcium11 mg
Iron0.3 mg
Magnesium5 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate8.6 mcg
Choline37 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 67. The excerpt below is the record exactly as published.
VINEGAR PIE. Mrs. W. T. Deen. Beat four eggs, add two full tablespoons of flour to one and one-half cups white sugar, one and one-half cups water, eight tablespoons good vinegar; flavor with nutmeg
Cook this with the app: pantry check, scaling, and the assistant.