Cranberry Pie
From A Little Cook-Book for a Little Girl, 1905
A nice plan is to take half a cup of raisins and a cup of cranberries for a pie, chopping together and cooking with water as before, adding a sprinkling of flour and a little vanilla when done.
Presented as published in 1905. 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
1630Calories
10 gProtein
425 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1630 kcal
Protein9.7 g
Carbohydrates425 g
Fiber29 g
Sugars348 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium70 mg
Potassium1879 mg
Calcium173 mg
Iron5.2 mg
Magnesium107 mg
Phosphorus256 mg
Zinc1.3 mg
Copper0.9 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A17 mcg
Vitamin E7.7 mg
Vitamin K35 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate28 mcg
Choline52 mg
Caffeine0 mg
Water762 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 42. The excerpt below is the record exactly as published.
Cranberry Pie Cook a quart of cranberries till tender, with a small cup of water ; when they have sim- mered till rather thick, put in a heaping cup of sugar and cook five minutes more. When as thick as oatmeal mush, take them off the fire and put through the colander ; line a tin with crust, fill with the berries, put strips of crust across, and bake. A nice plan is to take half a cup of raisins and a cup of cranberries for a pie, chopping together and cooking with water as before, adding a sprinkling of flour
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