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Cranberry Pie
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
576Calories
2 gProtein
149 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein2.3 g
Carbohydrates149 g
Fiber4.7 g
Sugars134 g
Total Fat6.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol16 mg
Sodium15 mg
Potassium417 mg
Calcium38 mg
Iron1.3 mg
Magnesium23 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.1 mcg
Vitamin E1 mg
Vitamin K5.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate9.3 mcg
Choline9.2 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 54. The excerpt below is the record exactly as published.
CRANBERRY PIE Miss Mary Bashford 1 teacup of sugar, 1 teacup of cranberries, or cherries, ^ teacup of raisins, 204 PASTRY 1 tablespoon of butter, 1 tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.