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Cherry Pie
From The Cook County cook book, 1912
Serves 2
Stone the cherries. Recipe by Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
Presented as published in 1912. 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
462Calories
1 gProtein
119 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories462 kcal
Protein1.3 g
Carbohydrates119 g
Fiber2 g
Sugars112 g
Total Fat0.7 g
Sodium7.8 mg
Potassium197 mg
Calcium20 mg
Iron1.2 mg
Magnesium14 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0.5 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate2.1 mcg
Water148 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 354. The excerpt below is the record exactly as published.
CHERRY PIE.— Line your pie-plate with good crust, fill half full with ripe cherries; sprinkle over them about a cup of sugar, 1 teaspoon of sifted flour, dot a few bits of butter over that
Cook this with the app: pantry check, scaling, and the assistant.