Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cranberry Pie
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Ensure the edge of dough is high enough to prevent juices from running over.
Presented as published in 1907. 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
19Calories
0 gProtein
3 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories19 kcal
Protein0.1 g
Carbohydrates2.9 g
Fiber0.1 g
Sugars1 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium2.9 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Water2.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 44. The excerpt below is the record exactly as published.
Cranberry Pie Line a well greased pie tin with a good rich pie crust, fill with prepared cranberry sauce
Cook this with the app: pantry check, scaling, and the assistant.