Americandessert
Cranberry Maple Syrup Pie
From The National home cook book, 1900
Presented as published in 1900. 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
887Calories
1 gProtein
228 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories887 kcal
Protein1.1 g
Carbohydrates228 g
Fiber5.1 g
Sugars195 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium40 mg
Potassium779 mg
Calcium330 mg
Iron0.8 mg
Magnesium75 mg
Phosphorus25 mg
Zinc4.7 mg
Copper0.1 mg
Manganese9.5 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)4 mg
Niacin (B3)0.6 mg
Folate5.6 mcg
Choline13 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from The National home cook book (1900), page 60. The excerpt below is the record exactly as published.
CRANBERRY MAPLE SYRUP—Line a pie tin with a thin, delicious pie crust, put in the bottom a teacupful oft ; maple syrup which has been mixed with a teaspoonful of he flour; over this spread one teacupful of cranberries
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