Americandessert
Cranberry Pie
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
1183Calories
15 gProtein
289 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1183 kcal
Protein15 g
Carbohydrates289 g
Fiber16 g
Sugars233 g
Total Fat6.1 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium129 mg
Potassium1678 mg
Calcium170 mg
Iron5.7 mg
Magnesium93 mg
Phosphorus326 mg
Zinc1.6 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C35 mg
Vitamin A87 mcg
Vitamin E3.7 mg
Vitamin K18 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.8 mg
Folate60 mcg
Choline180 mg
Caffeine0 mg
Water379 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 25. The excerpt below is the record exactly as published.
CRANBERRY PIE. Mrs. J. D. Manley, St. Louis, Mo. 2 cups •chopped cranberries. 1 cup raisins. V2. cup granulated sugar. 2 tablespoons flour. y2 cup water. 1 egg.
Cook this with the app: pantry check, scaling, and the assistant.