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Cranberry Pie
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
568Calories
2 gProtein
146 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein1.9 g
Carbohydrates146 g
Fiber4.7 g
Sugars135 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium414 mg
Calcium36 mg
Iron1.1 mg
Magnesium22 mg
Phosphorus54 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.1 mcg
Vitamin E1 mg
Vitamin K5.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate3.1 mcg
Choline9.2 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 123. The excerpt below is the record exactly as published.
Cranberry Pie. One cup of cranberries, % cup of raisins chopped together ; add 1 cup granulated sugar, 1 teaspoon vanilla, 1 tablespoon of cold water
Cook this with the app: pantry check, scaling, and the assistant.