Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Cherry | 1 cup (138g) | 87 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart of cherries
- 1 tablespoon of flour
- 1 quart of flour
- 1 cup of lard
- three pies
Directions
1 quart of cherries, IV^ cups of sugar, 1 tablespoon of flour. Stone the cherries, saving all the juice. Add the sugar and the flour and stir until well mixed. Fill the pie plate, lined with pastry, cover with the upper crust and bake. When canned cherries are used take only half the juice to the same amount of cherries, sugar and flour. Pastry: 1 quart of flour, 1 cup of lard, i^teaspoon of salt, little baking powder. Mix the lard and flour thoroughly and add enough water to make it roll smooth. Roll thin. Make the pastry the night before using and it is always better. This amount makes pastry enough for three pies.