Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Pie
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
204Calories
1 gProtein
50 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories204 kcal
Protein1.4 g
Carbohydrates50 g
Fiber0 g
Sugars44 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium316 mg
Calcium17 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 234. The excerpt below is the record exactly as published.
CHERRY PIE. — Pit the cherries and be careful to reject all that are wormy; place them on a nice under crust, sweeten to taste and mix a teaspoon of corn=starch with the sugar
Cook this with the app: pantry check, scaling, and the assistant.