Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Pie
From The table, 1889
Serves 4
Presented as published in 1889. 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
270Calories
2 gProtein
65 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories270 kcal
Protein2.4 g
Carbohydrates65 g
Fiber0 g
Sugars59 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium522 mg
Calcium28 mg
Iron0.3 mg
Magnesium27 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 263. The excerpt below is the record exactly as published.
Cherry Pie. — Procure two pounds of fine, sound cherries; pick off the stalks, then stone them with the hands, and place them in a vessel with four ounces of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.