Americandessertvegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Pie
From The art of cookery, 1899
Serves 2
Use less sugar for sweet cherries.
Presented as published in 1899. 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
467Calories
1 gProtein
119 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories467 kcal
Protein1.5 g
Carbohydrates119 g
Fiber1.9 g
Sugars111 g
Total Fat0.7 g
Sodium7.3 mg
Potassium186 mg
Calcium19 mg
Iron1.3 mg
Magnesium14 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0.5 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate6.3 mcg
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 100. The excerpt below is the record exactly as published.
Cherry Pie. — Pick over and wash two cups of sour cherries, add to them one cup of granulated sugar and a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.