Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Pie
From Consult me, 1902
Serves 8
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
14Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories14 kcal
Protein0.1 g
Carbohydrates1.6 g
Fiber0.1 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Sodium13 mg
Potassium2.3 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Water0.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 143. The excerpt below is the record exactly as published.
CHERRY PIE.— Having made a good crust, lay a little of it around the sides of your dish, and throw sugar at the bottom. Then lay in your fruit, and some sugar at the top. A few red currants
Cook this with the app: pantry check, scaling, and the assistant.