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Cranberry Pie
From Superior cook book, 1905
Serves 6
Presented as published in 1905. 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
388Calories
1 gProtein
100 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories388 kcal
Protein1.5 g
Carbohydrates100 g
Fiber3.8 g
Sugars69 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium306 mg
Calcium15 mg
Iron1.2 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A1.4 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate8.1 mcg
Choline2.6 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 60. The excerpt below is the record exactly as published.
Cranberry Pie. Chop finely together 2 cupfuls cranberries and 1 cupful seeded raisins; add 2 cupfuls sugar, and cupful water, and sprinkle a little Dousman's Best Patent flour
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