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Cherry Pie
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost of cherries, 3d. to 6d. per pound. A pie made with two pounds of fruit will be sufficient for four or five persons.
Presented as published in 1892. 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
266Calories
7 gProtein
52 gCarbs
4 gFat
Full nutrition (13 nutrients)
Calories266 kcal
Protein7.1 g
Carbohydrates52 g
Fiber1.8 g
Sugars36 g
Total Fat3.6 g
Saturated Fat0 g
Cholesterol0 mg
Sodium36 mg
Calcium532 mg
Iron1.9 mg
Vitamin C53 mg
Water236 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 349. The excerpt below is the record exactly as published.
Cherry Pie. — Black cherries are generally considered best for pies. Wash and pick the fruit, and place it in a pie-dish, piling it high in the middle ; strew a little sugar
Cook this with the app: pantry check, scaling, and the assistant.