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Cranberry Pie
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
Presented as published in 1912. 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
427Calories
1 gProtein
110 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein0.7 g
Carbohydrates110 g
Fiber2 g
Sugars103 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4 mg
Potassium52 mg
Calcium7.9 mg
Iron0.4 mg
Magnesium5.2 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A1.6 mcg
Vitamin E0.7 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.8 mcg
Choline3 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 355. The excerpt below is the record exactly as published.
CRANBERRY PIE.— Put into a dish or basin 1 coffee cup of split cranberries; add 1 cup of white sugar, Yz cup of water, 1 tablespoon of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.