Cranberry Pie
From The housewife's aid, 1950
Presented as published in 1950. 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
1773Calories
10 gProtein
444 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1773 kcal
Protein10 g
Carbohydrates444 g
Fiber26 g
Sugars326 g
Total Fat4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium1088 mg
Potassium588 mg
Calcium351 mg
Iron33 mg
Magnesium63 mg
Phosphorus129 mg
Zinc1 mg
Copper0.3 mg
Manganese1.8 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)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate133 mcg
Choline44 mg
Caffeine0 mg
Water880 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 19. The excerpt below is the record exactly as published.
CRANBERRY PIE One quart cranberries, 2 cups boiling water, 1% cups sugar
Cook this with the app: pantry check, scaling, and the assistant.