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Mock Cherry Pie
From The Cook County cook book, 1912
Serves 8
This makes a large quantity. Recipe by Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
Presented as published in 1912. 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
116Calories
1 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein0.8 g
Carbohydrates29 g
Fiber2.5 g
Sugars15 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium139 mg
Calcium14 mg
Iron0.5 mg
Magnesium9 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A1.3 mcg
Vitamin E0.6 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline3 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 354. The excerpt below is the record exactly as published.
MOCK CHERRY PIE.— 2^ cups cr.inbernes, H cup sugar, 3 tablespoons cracker crumbs, H cup seeded raisins, 7 cups water. 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.