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Cherry Pie II
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
59Calories
1 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein0.6 g
Carbohydrates15 g
Fiber0.9 g
Sugars13 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1215 mg
Potassium107 mg
Calcium12 mg
Iron0.5 mg
Magnesium9.2 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A3.8 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.5 mcg
Choline3 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 259. The excerpt below is the record exactly as published.
CHERRY PIE Il 2 cups canned cherries, stoned 1 tablespoon quick-cooking tapioca VY cup cherry juice Few grains salt 2 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.