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Mock Cherry Pie
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
567Calories
2 gProtein
147 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein1.9 g
Carbohydrates147 g
Fiber5.2 g
Sugars103 g
Total Fat6.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol16 mg
Sodium16 mg
Potassium443 mg
Calcium20 mg
Iron1.6 mg
Magnesium19 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A1.6 mcg
Vitamin E0.7 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate8.2 mcg
Choline3 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 127. The excerpt below is the record exactly as published.
Mock Cherry Pie. One cup of raw cranberries, % cup seeded raisins, 1 cup gran- ulated sugar, 1. heaping tablespoon butter, 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.