Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mock Cherry Pie
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
428Calories
2 gProtein
107 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein1.9 g
Carbohydrates107 g
Fiber3.6 g
Sugars90 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium100 mg
Potassium291 mg
Calcium50 mg
Iron3.4 mg
Magnesium17 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate13 mcg
Choline7.1 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 74. The excerpt below is the record exactly as published.
Mock Cherry Pie One cup cranberries, cut open one-half cup raisins chopped fine, one cup sugar, one-half cup boiling water, one tablespoon cornstarch dissolved in cold water, one tablespoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.