Americandessertvegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Pie
From The Pattern cook-book, 1890
Serves 8
Sprinkle powdered sugar over each pie just before serving.
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
24Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories24 kcal
Protein0 g
Carbohydrates6.3 g
Sugars6.3 g
Total Fat0 g
Sodium0.1 mg
Potassium0.1 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 177. The excerpt below is the record exactly as published.
CHERRY PIE. The common red or morella cherries are the best for pies. Stone the cherries, line deep pie-plates with good plain paste, nearly fill them \vith the cherries, sprinkle four large table-spoonfuls of sugar over each pie, and dredge lightly with flour
Cook this with the app: pantry check, scaling, and the assistant.