Vinegar Pie
From The Memorial Hall cook book, 1919
Make a meringue of egg white and powdered sugar, spread over pies, and brown lightly.
Presented as published in 1919. 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
459Calories
1 gProtein
106 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein0.9 g
Carbohydrates106 g
Fiber0 g
Sugars100 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium17 mg
Potassium20 mg
Calcium26 mg
Iron0.6 mg
Magnesium7.4 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water466 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 24. The excerpt below is the record exactly as published.
Vinegar Pie Mix 1 heaping tblsp. flour (wet with cold water), with 1 cupful vinegar, 1 tblsp. butter, and % cupful sugar, and stir over fire until melted. Add 1 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.