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Cranberry Pie
From Boston Cooking-School cook book, 1896
Serves 2
For Cranberry and Raisin Pie, add 0.5 cup seeded raisins to mixture.
Presented as published in 1896. 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
353Calories
1 gProtein
90 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein1 g
Carbohydrates90 g
Fiber3.2 g
Sugars79 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.5 mg
Potassium81 mg
Calcium9.9 mg
Iron0.6 mg
Magnesium7.4 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.7 mcg
Vitamin E1.2 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate10 mcg
Choline4.9 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 259. The excerpt below is the record exactly as published.
34 cup sugar Cinnamon and sugar Roll out pastry and line pie plate. Mix other ingredients, put | through ricer or coarse strainer 3 times. Fill pie and dust top lightly with cinnamon and sugar. Bake* in moderate oven (350° F.) about 50 minutes or until firm. Serve cold. * Pastry, p. 621. ‘To Bake Pies, p. 625. Meringues, p. 625. PIES 629 COFFEE CHIFFON PIE 1 tablespoon granulated gelatine 34 cup sugar 34 cup cold strong coffee 4% teaspoon salt 4 eggs ¥4 cup hot strong coffee 1 tablespoon lemon juice Soak gelatine in cold coffee 5 minutes. Beat egg yolks slightly. Add 14 cup sugar, salt, and hot coffee and cook over boiling water until custard-like. Add gelatine and lemon juice. Cool slightly. Beat whites until stiff with remaining sugar. Fold into custard. Fill baked pie shell* and chill. Serve spread with a thin layer of whipped cream. CRANBERRY PIE 114 cups cranberries 14 cup water 34 cup sugar 11% tablespoons flour
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