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Cranberry Pie
From The table, 1889
Serves 2
Presented as published in 1889. 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
267Calories
1 gProtein
69 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories267 kcal
Protein1 g
Carbohydrates69 g
Fiber7.9 g
Sugars51 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.6 mg
Potassium177 mg
Calcium20 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A6.6 mcg
Vitamin E2.9 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline12 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 265. The excerpt below is the record exactly as published.
Cranberry Pie. — Put one quart of fresh cranberries in a sauce- pan with a gill of cold water and three ounces of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.