Cherry Pie
From Wilkes County Home Demonstration Club cook book, 1947
Recipe by Mrs. Clinard Johnson, Ferguson Club
Presented as published in 1947. 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
146Calories
0 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories146 kcal
Protein0.1 g
Carbohydrates37 g
Fiber0.2 g
Sugars26 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium293 mg
Potassium15 mg
Calcium1.9 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus2.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A5.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.5 mg
Caffeine0 mg
Water7.9 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 51. The excerpt below is the record exactly as published.
CHERRY PIE 1 box quick frozen red sour cherries 1% T. flour or corn starch 2b Sugar 1-8 t. salt
Cook this with the app: pantry check, scaling, and the assistant.