Americandessertvegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mock Cherry Pie
From The Henderson cook book, 1914
Serves 3
— Mrs. W. S. Thomson.
Presented as published in 1914. 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
387Calories
1 gProtein
99 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein1.3 g
Carbohydrates99 g
Fiber3.8 g
Sugars69 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium306 mg
Calcium15 mg
Iron1.1 mg
Magnesium14 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A1.4 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.6 mcg
Choline2.6 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 43. The excerpt below is the record exactly as published.
MO0K CHEREY pIEi One cup cranberries cut in halves, ^ cup seeded raisins, 11 cup sugar, 1 tablespoon flour, y2 cup hot water, 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.