vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Washington Pie
From Miss Parloa's kitchen companion, 1887
Serves 8
Any fruit jam may be used.
Presented as published in 1887. 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
194Calories
0 gProtein
46 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories194 kcal
Protein0.4 g
Carbohydrates46 g
Fiber0.6 g
Sugars36 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium42 mg
Calcium15 mg
Iron0.4 mg
Magnesium3.8 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6 mcg
Choline5.4 mg
Caffeine0.4 mg
Water13 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 313. The excerpt below is the record exactly as published.
Washington Pie. For two pies make the cake the same as for orange cream pies. When the cakes are cold, place one on a plate, spread a thin layer of raspberry or strawberry jam on it ; put a second cake on top of this, and spread jam on it ; place a third cake on the other two, and sprinkle with powdered sugar
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