Americandessert
Cherry Pie
From Royal cook book, 1930
Makes 1 eight-inch pie.
Presented as published in 1930. 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
712Calories
10 gProtein
155 gCarbs
10 gFat
Full nutrition (32 nutrients)
Calories712 kcal
Protein9.5 g
Carbohydrates155 g
Fiber8.5 g
Sugars97 g
Total Fat10 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium153 mg
Potassium832 mg
Calcium83 mg
Iron6.8 mg
Magnesium66 mg
Phosphorus157 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K58 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.6 mg
Folate66 mcg
Choline1.4 mg
Caffeine0 mg
Water599 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 36. The excerpt below is the record exactly as published.
Cherry Pie 1 master recipe for Pastry 1 quart sour cherries, pitted 14 cup sugar, or more 144 cup flour
Cook this with the app: pantry check, scaling, and the assistant.