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Cranberry Pie
From Original White House Cookbook, 1887
Serves 2
This is the true way of making a cranberry pie.
Presented as published in 1887. 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
407Calories
0 gProtein
105 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories407 kcal
Protein0.5 g
Carbohydrates105 g
Fiber0.5 g
Sugars101 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.1 mg
Potassium18 mg
Calcium4.5 mg
Iron0.3 mg
Magnesium2.7 mg
Phosphorus5.6 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.4 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.4 mcg
Choline0.7 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 214. The excerpt below is the record exactly as published.
CRANBERRY PIE. Take fine, sound, ripe cranberries and with a sharp knife split each one until you have a heaping coffeecupful ; put them in a vegetable dish or basin ; put over them one cupful of white sugar, half a cup of water, a tablespoon full of sifted fiour
Cook this with the app: pantry check, scaling, and the assistant.