Americandessertvegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mock Cherry Pie
From Lessons in cooking through preparation of meals, 1912
Serves 3
Presented as published in 1912. 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
393Calories
2 gProtein
101 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein1.8 g
Carbohydrates101 g
Fiber3.1 g
Sugars89 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium281 mg
Calcium26 mg
Iron1 mg
Magnesium16 mg
Phosphorus42 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate10 mcg
Choline6.1 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 96. The excerpt below is the record exactly as published.
Mock Cherry Pie Chop together i c cranberries and ^ c raisins ; add i c sugar and 2 T flour mixed together, then add y^ c cold water. Bake with 2 crusts, following directions given on p. 130 for pastry. Oatmeal Macaroons Rub I T butter into J^ C sugar and mix with i well- beaten egg. Stir into the mixture i^ c rolled oats, ^ t JANUARY MENUS 171 salt, I t baking-powder. Drop from a teaspoon about an inch apart on greased pans and bake in a moderately hot oven until crisp and brown. Egg and Tomato Jelly Salad Cook I pint of tomatoes, a bit of bay leaf, a slice of onion, and a stalk of celery 15 m; soften ^ package of gelatine in J/2 c cold water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.