Americandessert
Cranberry Pie
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 52. The excerpt below is the record exactly as published.
Cranberry Pie. — Paste, No. 4, 3 cups cran¬ berries, stewed with IA cups sugar, and strained. Line pie-plate with paste; put in cranberry jam ; wash the edges, lay 3 narrow bars across; fasten at edge, then 3 more across, forming diamond-shaped spaces. Lay rim of paste, No. 5, or of same; wash with egg wash; bake in quick oven until paste is cooked. Gooseberry Pie. — Paste, No. 5, 3 cups gooseberries, stewed with 1A cups sugar
Cook this with the app: pantry check, scaling, and the assistant.