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Cherry Pie
From A calendar of dinners, with 615 recipes, 1913
Serves 5
Dough makes enough for a large oblong pan.
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
374Calories
5 gProtein
74 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein5.1 g
Carbohydrates74 g
Fiber1.6 g
Sugars50 g
Total Fat7.8 g
Saturated Fat2.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol46 mg
Sodium46 mg
Potassium212 mg
Calcium44 mg
Iron2.5 mg
Magnesium19 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0.4 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate45 mcg
Choline29 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 112. The excerpt below is the record exactly as published.
Cherry Pie Coffee *Cherry Pie—1 quart ripe cherries, 1 yolk egg, 3 tablespoons cream, and % cup sugar. Wash cherries, stem and place in colander over dish to catch juice. Place thin layer of the following dough on shallow pan, top with breadcrumbs. Spread stoned cherries over evenly. Sprinkle with sugar and cinnamon. Beat yolk well, add cream and cherry juice and pour over all. Bake in hot oven until well browned at bot- tom. The dough is made as follows: 1 tablespoon Crisco, 1 cup flour, %4 teaspoon baking powder, 4 cup sugar and 1 egg
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