Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cranberry Pie
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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
431Calories
0 gProtein
112 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories431 kcal
Protein0.4 g
Carbohydrates112 g
Fiber3.4 g
Sugars104 g
Total Fat4.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium3.9 mg
Potassium79 mg
Calcium9.8 mg
Iron0.3 mg
Magnesium6.2 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A2.8 mcg
Vitamin E1.2 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline5.2 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 94. The excerpt below is the record exactly as published.
Cranberry Pie Use Plain or Chopped Paste. Fill with two cups cran- berries, one and one half cups sugar, one quarter cup water, and one tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.