Cranberry Pie
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
1836Calories
12 gProtein
468 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1836 kcal
Protein12 g
Carbohydrates468 g
Fiber11 g
Sugars393 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium589 mg
Potassium1499 mg
Calcium274 mg
Iron20 mg
Magnesium87 mg
Phosphorus236 mg
Zinc1 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K6.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.5 mg
Folate98 mcg
Choline27 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 15. The excerpt below is the record exactly as published.
CRANBERRY PIE Two cups cut cranberries, I cup raisins, cut in two, 2 tablespoonfuls flour dissolved in little cold water; then pour on I cup boiling water, 134 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.