Americandessert
Mock Cherry Pie
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
2961Calories
12 gProtein
761 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2961 kcal
Protein12 g
Carbohydrates761 g
Fiber36 g
Sugars526 g
Total Fat4.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium610 mg
Potassium2102 mg
Calcium260 mg
Iron23 mg
Magnesium110 mg
Phosphorus246 mg
Zinc1.2 mg
Copper0.9 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C90 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.2 mg
Folate88 mcg
Choline37 mg
Caffeine0 mg
Water838 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 15. The excerpt below is the record exactly as published.
MOCK CHERRY PIE. Chop 1 quart of cranberries, use a coarse blade of meat chopper if you like. Add 2% cups of sugar (or if preferred 2 cups sugar and % cup of sugar substi- tute). Then add 1 tablespoon flour with ¥% cup water (or 1 tablespoon cornstarch, wet with little cold water), to which add 1 cup of boiling water. If liked add 1 cup chopped raisins
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