Americandessertvegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Cherry Pie
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
330Calories
4 gProtein
74 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein3.9 g
Carbohydrates74 g
Fiber0 g
Sugars56 g
Total Fat2.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol47 mg
Sodium54 mg
Potassium90 mg
Calcium25 mg
Iron2.7 mg
Magnesium24 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate31 mcg
Choline37 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 105. The excerpt below is the record exactly as published.
CHERRY PIE. Red berries, 1 quart. Flour, 2 tablespoons. Sugar, 1 cup. Pastry. Egg.
Cook this with the app: pantry check, scaling, and the assistant.