Americandessert
Canadian Cherry Pie
From Savouries and sweets suitable for luncheons and dinners, 1886
Presented as published in 1886. 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
1348Calories
6 gProtein
336 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1348 kcal
Protein5.7 g
Carbohydrates336 g
Fiber0 g
Sugars324 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium123 mg
Potassium6098 mg
Calcium747 mg
Iron16 mg
Magnesium868 mg
Phosphorus230 mg
Zinc1.3 mg
Copper2 mg
Manganese5.5 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.1 mg
Folate0 mcg
Choline44 mg
Caffeine0 mg
Water524 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 29. The excerpt below is the record exactly as published.
Canadian Cherry Pie. For Five Persons. — 1 quart of cherries ; 1 handful of flour ; f pint of molasses.
Cook this with the app: pantry check, scaling, and the assistant.