Americandessert
Cherry Pie
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Add cherry pits for flavor if desired.
Presented as published in 1895. 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
1591Calories
1 gProtein
409 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1591 kcal
Protein1.2 g
Carbohydrates409 g
Fiber0 g
Sugars400 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium154 mg
Potassium3949 mg
Calcium694 mg
Iron14 mg
Magnesium624 mg
Phosphorus96 mg
Zinc0.8 mg
Copper1.3 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)3.1 mg
Folate15 mcg
Choline38 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 54. The excerpt below is the record exactly as published.
Cherry Pie. Wash the cherries, take out the pits; line a deep plate with crust, fill with the fruit having two thick layers (first drain off the juice) sift a good tablespoon of flour, bits of butter on it, one full cup of brown sugar, three-fourths cup of molasses
Cook this with the app: pantry check, scaling, and the assistant.