Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cranberry Pie
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
452Calories
1 gProtein
117 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein0.7 g
Carbohydrates117 g
Fiber5.1 g
Sugars106 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.6 mg
Potassium116 mg
Calcium14 mg
Iron0.4 mg
Magnesium9.4 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline7.8 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 108. The excerpt below is the record exactly as published.
CRANBERRY PIE Cranberries, 2 cups. Water, y2 cup. Sugar, 1 cup. Stew all together for 10 minutes and bake in 2 rich crusts in rather a quick oven. PRUNE PIE. Prunes, % pound. Lemon juice, 1 tablespoon. Sugar, 1/2 small cup. Butter, 1% teaspoons. Flour, 1 tablespoon. Wash prunes and soak in cold water to cover over nisrht, cook in same water till soft, remove stones and cut prunes in quarters. Mix with sugar, lemon juice and liquor in which prunes were cooked, which should be reduced to iy2 tablespoons. Line pie plate with crust, cover with prune mixture, dot over with butter and dredge with flour. Put on upper crust and bake in moderate oven. MOCK CHERRY PIE. Cranberries, 1 cup. Water, 1 cup
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