Americandessert
Mock Cherry Pie
From The Carbon County cook book, 1926
Submitted by MRS. J. J. LLOYD.
Presented as published in 1926. 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
1038Calories
4 gProtein
267 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1038 kcal
Protein3.9 g
Carbohydrates267 g
Fiber7.2 g
Sugars238 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium491 mg
Calcium46 mg
Iron2.2 mg
Magnesium30 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K8.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate29 mcg
Choline13 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 21. The excerpt below is the record exactly as published.
Mock Cherry Pie. 1 cup cranberries, split crosswise, wash out seeds, 1 cup sugar mixed with 2 tablespoons flour, 14 cup raisins
Cook this with the app: pantry check, scaling, and the assistant.