Dessert
Cranberry pie
Marion Harland’s original method for Cranberry pie, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Seed a cupful of raisins and chop them into bits.
- Cut into halves two cupfuls of cranberries and mix them with the minced raisins.
- Add two even cupfuls of sugar, a cupful of water, two tablespoonfuls of flour and a few drops of lemon juice.
- When cold, sprinkle with sugar.
Historical transcription
Source method
- 1
Seed a cupful of raisins and chop them into bits. Cut into halves two cupfuls of cranberries and mix them with the minced raisins. Add two even cupfuls of sugar, a cupful of water, two tablespoonfuls of flour and a few drops of lemon juice. Line deep pie-plates with puff paste; fill each with the mixture, put on a thin upper crust and cut slits in this for the escape of the steam. Bake in a good oven to a golden brown. When cold, sprinkle with sugar.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.