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Mock-cherry Pie
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
418Calories
3 gProtein
106 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories418 kcal
Protein2.8 g
Carbohydrates106 g
Fiber5.3 g
Sugars84 g
Total Fat3.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.9 mg
Sodium149 mg
Potassium430 mg
Calcium74 mg
Iron5 mg
Magnesium25 mg
Phosphorus63 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)0.2 mg
Niacin (B3)1.4 mg
Folate19 mcg
Choline11 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 290. The excerpt below is the record exactly as published.
Mock - cherry Pie. — Measure two cupfuls of cranberries, then cut in half and soak half an hour in cold water to remove the seeds. Mix one table-spoonful of corn-starch with a little cold water, then stir it into one cupful of boiling water ; when thick, remove from the fire and add one table-spoonful of butter, pinch of salt, the cranberries, and one cupful of raisins, seeded ; one cupful of sugar, two teaspoonfuls of vanilla
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