Cranberry Pie
From Principles of food preparation, 1914
Figs can substitute for raisins.
Presented as published in 1914. 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
57Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories57 kcal
Protein1.7 g
Carbohydrates12 g
Total Fat0.2 g
Sodium0.3 mg
Potassium21 mg
Calcium3 mg
Iron0.9 mg
Magnesium4.2 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Water1.5 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 90. The excerpt below is the record exactly as published.
Cranberry Pie Before putting in the under crust, measure water nearly to fill the pie plate. Measure as much cranberries as water, half as much raisins as cranberries, and as much sugar as raisins. Take two tablespoonfuls of flour for every cup of water
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