Cherry Chiffon Pie

Name: Cherry Chiffon Pie
Ingredients: 1 tablespoon plain gelatin; 1 tablespoon lemon juice; 1/2 cup cold water; 1/8 teaspoon salt; 1 1/2 cup pitted cherries; 1/2 cup whipping cream; 1/2 cup cherry juice; 1/2 teaspoon red cake coloring; 1/2 cup sugar; 1 baked pie shell

From The Gertrude Bobbitt Circle cook book, 1948

Recipe submitted by Mrs. E. P. Hughes.

Presented as published in 1948. 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

971Calories

5 gProtein

149 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories971 kcal

Protein4.5 g

Carbohydrates149 g

Fiber3.1 g

Sugars133 g

Total Fat43 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol121 mg

Sodium337 mg

Potassium619 mg

Calcium121 mg

Iron2.2 mg

Magnesium43 mg

Phosphorus129 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C6.8 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K23 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate3.1 mcg

Choline0.8 mg

Caffeine0 mg

Water528 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 54. The excerpt below is the record exactly as published.

CHERRY CHIFFON PIE 1 tablespoon plain gelatin 1 tablespoon lemon juice Vi cup cold water 1/8 teaspoon salt V/2 cup pitted cherries y2 cup whipping cream % cup cherry juice V2 teaspoon red cake coloring % cup sugar 1 baked pie shell

Cook this with the app: pantry check, scaling, and the assistant.