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Canadian Cherry Pie
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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
34Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein0.1 g
Carbohydrates8.7 g
Fiber0 g
Sugars7.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.8 mg
Potassium155 mg
Calcium22 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.6 mcg
Choline1.4 mg
Caffeine0 mg
Water3.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 275. The excerpt below is the record exactly as published.
Canadian Cherry Pie. — Butter a pie-dish and line it with paste ; pick and stone the Cherries, and put them in the dish ; for each pint of Cherries, pour over 4 table-spoonfuls of molasses, and dust 1 table-spoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.