Americandessert
Cherry Pie
From Fifty-two Sunday dinners, 1913
Cut cheese in strips one-fourth inch thick and wide by two and one-half inches long.
Presented as published in 1913. 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
251Calories
5 gProtein
57 gCarbs
1 gFat
Full nutrition (21 nutrients)
Calories251 kcal
Protein4.6 g
Carbohydrates57 g
Sugars38 g
Total Fat0.8 g
Sodium0.3 mg
Potassium653 mg
Calcium37 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus81 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C29 mg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Water227 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 36. The excerpt below is the record exactly as published.
CHERRY PIE Pick over, stem and pit cherries (there should be two cups when pitted). Heat to boihng point in their own juice, then chill them. Line a perforated pie pan with Rich Paste, moisten the rim with cold water and lay around a strip of pastry one inch wide, press lightly. Brush the pastry over with slightly beaten white of egg. Sweeten cherries to taste, add a few grains of salt and turn into lined pie pan. Sift over two tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.