Americandessert
Cranberry Pie
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
2389Calories
17 gProtein
593 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2389 kcal
Protein17 g
Carbohydrates593 g
Fiber26 g
Sugars426 g
Total Fat5.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium1091 mg
Potassium675 mg
Calcium364 mg
Iron37 mg
Magnesium80 mg
Phosphorus196 mg
Zinc1.4 mg
Copper0.4 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate234 mcg
Choline44 mg
Caffeine0 mg
Water886 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 80. The excerpt below is the record exactly as published.
Cranberry Pie. — Stew a quart of cranberries until broken, in a pint of boiling water. Rub through a colander to remove the skins, add two cups of sugar and one-half cup of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.