Dessert
Cranberry and raisin pie
Marion Harland’s original method for Cranberry and raisin 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 and mince one cupful of raisins;
- mix with two cupfuls of cranberries halved, a half cupful of water and a cupful of sugar.
- Stir one teaspoonful of flour with the sugar and mix all well.
Historical transcription
Source method
- 1
Seed and mince one cupful of raisins; mix with two cupfuls of cranberries halved, a half cupful of water and a cupful of sugar. Stir one teaspoonful of flour with the sugar and mix all well. Fill shells of pastry laid in buttered plates with this mixture, called by some “mock cherry pie,” lay strips of crust cut with a jagging-iron over the top and bake.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.