Washington Pie
From Luncheons, breakfasts, simple dinners and carving, 1905
This is delicious.
Presented as published in 1905. 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
698Calories
21 gProtein
119 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein21 g
Carbohydrates119 g
Fiber0.3 g
Sugars115 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium237 mg
Potassium609 mg
Calcium363 mg
Iron1.9 mg
Magnesium47 mg
Phosphorus452 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C39 mg
Vitamin A238 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate67 mcg
Choline342 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 16. The excerpt below is the record exactly as published.
Washington Pie — Make a plain cake, bake in three layers. When cold, fill with whipped cream, also put on the top. Flavor the cream with vanilla and sweeten to taste. This is delicious. You may use jelly, jams or apple sauce for fillings, or make the follow- ing filling : Let one cup of milk come to the boil, then add one-half cup of sugar beaten with two eggs, stir when thick, take off and let cool, then add the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.