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Cranberry Pie
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
394Calories
3 gProtein
92 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories394 kcal
Protein3.4 g
Carbohydrates92 g
Fiber2.3 g
Sugars73 g
Total Fat5.4 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol100 mg
Sodium15 mg
Potassium73 mg
Calcium18 mg
Iron1.2 mg
Magnesium5.4 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C2.1 mg
Vitamin A37 mcg
Vitamin E2.2 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline78 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 74. The excerpt below is the record exactly as published.
Cranberry Pie To 3 cupfuls of cold cranberry sauce add the yolks of 2 eggs, 1 tablespoonful of butter and 1 tablespoonful of flour which have been mixed into a paste with a few spoonfuls of cranberry juice. Simmer gently 40 minutes. When cool, add l^ teaspoonful of lemon extract and pour into a deep pie crust which has been baked previously. Cover with a meringue made from the stiffly beaten whites. of 2 eggs mixed with 2 tablespoonfuls of sugar
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