Cranberry Pie or Tarts

Name: Cranberry Pie or Tarts
Ingredients: Pick a quart of cranberries free from imperfections; put a pint of water to them; add a pound of clean brown sugar

From La cuisine creole, 1885

Many persons put flour in cranberry pies; it is a great mistake, as it completely spoils the color of the fruit.

Presented as published in 1885. 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

1985Calories

3 gProtein

513 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1985 kcal

Protein3.2 g

Carbohydrates513 g

Fiber20 g

Sugars464 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium153 mg

Potassium1062 mg

Calcium436 mg

Iron4.5 mg

Magnesium80 mg

Phosphorus81 mg

Zinc0.6 mg

Copper0.6 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C79 mg

Vitamin A17 mcg

Vitamin E7.5 mg

Vitamin K28 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate10 mcg

Choline42 mg

Caffeine0 mg

Water974 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 77. The excerpt below is the record exactly as published.

CRANBERRY PIB OR TARTS. Pick a quart of cranberries f ree f rom imperfections, put a pint of water to them, and put them in a stew-pan over a moderate fire ; add a pound of clean brown sugar

Cook this with the app: pantry check, scaling, and the assistant.