Americandessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Mock Cherry Pie
From Atlanta women's club cook book, 1921
Serves 3
Presented as published in 1921. 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
372Calories
3 gProtein
94 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories372 kcal
Protein2.5 g
Carbohydrates94 g
Fiber4 g
Sugars73 g
Total Fat4.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol10 mg
Sodium189 mg
Potassium298 mg
Calcium75 mg
Iron6 mg
Magnesium19 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A1.4 mcg
Vitamin E0.7 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline8.2 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 101. The excerpt below is the record exactly as published.
MOCK CHERRY PIE. 1 cup cranberries, (cut in half) 1 cup boiling water. 1/2 cup raisins. Butter size of walnut. 34 cup sugar. 1 t-spoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.