vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Butter Pie
From The new practical housekeeping, 1890
Serves 24
Makes three pies.
Presented as published in 1890. 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
60Calories
1 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein1.1 g
Carbohydrates12 g
Fiber0.2 g
Sugars12 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium13 mg
Potassium23 mg
Calcium7.9 mg
Iron0.2 mg
Magnesium1.8 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.1 mcg
Choline25 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 415. The excerpt below is the record exactly as published.
Apple-butter pie, beat well together four eggs, cup each apple-butter and sugar, and level tablespoon allspice ; add quart sweet milk and pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.