Americandessert
Cranberry Pie
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Best served in deep dishes.
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
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 19. The excerpt below is the record exactly as published.
CRANBERRY PIE. around the edge, leaving the center open. GOOSEBERRY PIE. 136. — ENGLISH APPLE PIE. Stew the berries with about twelve ounces of This pie is best suited for hotel and catering sugar to the quart of fruit, adding a little water; trade. It is best served hot. It is made as a deep ,boil slowly till clear; let cool before using, dish pie, and can be served in place of pudding. Cranberry pies are baked open with strips like The individual pies
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