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Cherry Pie
From Lessons in cooking through preparation of meals, 1912
Serves 8
Reserve enough pastry for 6 tarts.
Presented as published in 1912. 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
358Calories
4 gProtein
56 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories358 kcal
Protein4 g
Carbohydrates56 g
Fiber0 g
Sugars30 g
Total Fat14 g
Saturated Fat3.3 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.5 g
Cholesterol0 mg
Sodium162 mg
Potassium125 mg
Calcium19 mg
Iron1.9 mg
Magnesium13 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate53 mcg
Choline0 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 192. The excerpt below is the record exactly as published.
Cherry Pie 2 c flour, }i t salt, >^ t baking powder, ^ c shortening (see p. 130 for directions). Reserve enough pastry for 6 tarts. Wash, stem, and stone 2 c cherries. Mix i c sugar with 2 T flour, add to the cherries, and turn all into a pie pan lined with the paste. Add j4- c water
Cook this with the app: pantry check, scaling, and the assistant.