Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cranberry Pie
From Magnet users cook book, 1920
Serves 5
Recipe from Mrs. Nellie Doyle, Selby, Ontario.
Presented as published in 1920. 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
276Calories
0 gProtein
71 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories276 kcal
Protein0.3 g
Carbohydrates71 g
Fiber2 g
Sugars67 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.2 mg
Potassium50 mg
Calcium12 mg
Iron0.2 mg
Magnesium5.8 mg
Phosphorus6.3 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A1.7 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline3.1 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 20. The excerpt below is the record exactly as published.
CRANBERRY PIE. Cook together 1 pint of cranberries, 4% cup water, 14% cups sugar. Set aside to cool. Whip one cup of thick sweet cream with ~ 1% tablespoons sugar and 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.