Americandessert
Mock Cherry Pie
From The Memorial Hall cook book, 1919
Recipe by Mrs. Clarence Ely.
Presented as published in 1919. 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
1420Calories
8 gProtein
356 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1420 kcal
Protein8.2 g
Carbohydrates356 g
Fiber17 g
Sugars276 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium572 mg
Potassium1013 mg
Calcium237 mg
Iron18 mg
Magnesium68 mg
Phosphorus159 mg
Zinc0.8 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A8.5 mcg
Vitamin E3.9 mg
Vitamin K18 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate71 mcg
Choline32 mg
Caffeine0 mg
Water490 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 22. The excerpt below is the record exactly as published.
Mock Cherry Pie Mix 1 tblsp. corn starch with 2 tblsps. cold water, add 1 cup boiling water and boil 3 minutes. Add 2 cups cranberries cut in halves, and soaked in cold water 2 hours, Y2 cup raisins, seeded and chopped, 1 cup sugar, 2 tsps. vanilla, pinch salt
Cook this with the app: pantry check, scaling, and the assistant.