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Cherry Pie
From The national course in home economics, 1917
Serves 8
Use ripe, stoned cherries.
Presented as published in 1917. 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
98Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories98 kcal
Protein0 g
Carbohydrates25 g
Sugars25 g
Total Fat0.1 g
Sodium0.3 mg
Potassium0.9 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 149. The excerpt below is the record exactly as published.
CHERRY PIE. Line pie plate with good crust, fill it generously half full with ripe, stoned cherries; sprinkle over them a good cupful of sugar and a tea- spoonful of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.