Americandessert

Cranberry Pie

Name: Cranberry Pie
Cuisine: American
Ingredients: half a cupful of hot water; a cupful of sugar; a tablespoonful of cornstarch; half a cupful of molasses; half a tablespoonful of butter; a saltspoonful of salt; a pint of chopped cranberries

From Luncheons, 1902

Bake with or without an upper crust.

Presented as published in 1902. 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

1390Calories

1 gProtein

359 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories1390 kcal

Protein1 g

Carbohydrates359 g

Fiber8 g

Sugars334 g

Total Fat6.6 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol16 mg

Sodium73 mg

Potassium2601 mg

Calcium364 mg

Iron8.5 mg

Magnesium416 mg

Phosphorus78 mg

Zinc0.7 mg

Copper1 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A6.6 mcg

Vitamin E2.9 mg

Vitamin K11 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.8 mg

Folate2.2 mcg

Choline34 mg

Caffeine0 mg

Water348 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 61. The excerpt below is the record exactly as published.

CRANBERRY PIE Add to half a cupful of hot water a cupful of sugar and a tablespoonful of cornstarch diluted with a little water. Stir until the water boils, then add half a cupful of mo- lasses, half a tablespoonful of butter, a saltspoonful of salt, and a pint of chopped cranberries

Cook this with the app: pantry check, scaling, and the assistant.