Washington Pie
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Excellent when fresh.
Presented as published in 1904. 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
4304Calories
70 gProtein
965 gCarbs
119 gFat
Full nutrition (34 nutrients)
Calories4304 kcal
Protein70 g
Carbohydrates965 g
Fiber7 g
Sugars657 g
Total Fat119 g
Saturated Fat8 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol1179 mg
Sodium1264 mg
Potassium1329 mg
Calcium782 mg
Iron27 mg
Magnesium155 mg
Phosphorus1143 mg
Zinc6.1 mg
Copper1 mg
Manganese3.1 mg
Vitamin D4.9 mcg
Vitamin C22 mg
Vitamin A396 mcg
Vitamin E2.8 mg
Vitamin K4 mcg
Vitamin B60.8 mg
Vitamin B122.1 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.8 mg
Niacin (B3)26 mg
Folate721 mcg
Choline746 mg
Caffeine0 mg
Water922 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 11. The excerpt below is the record exactly as published.
Washington pie" is made by creaming together half a cupful of butter and two cupfuls of sugar, adding the beaten yolks of four eggs and a cupful of water, beating well together and stirring in three cupfuls of flour in which has been mixed two tea- spoonfuls of baking-powder. At the last flavor. with the grated rind of a lemon and a little nutmeg and fold in the whites of the eggs. Bake in layers. Put to- gether with a filling made of the yolk of an egg beaten up with a cupful of sugar, the grated peel and juice of a lemon, and three tart apples
Cook this with the app: pantry check, scaling, and the assistant.