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Apple Lemon Pie
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
145Calories
1 gProtein
35 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein1.4 g
Carbohydrates35 g
Fiber1 g
Sugars30 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol23 mg
Sodium10 mg
Potassium71 mg
Calcium10 mg
Iron0.4 mg
Magnesium4.5 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C8.4 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate9.2 mcg
Choline21 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 73. The excerpt below is the record exactly as published.
Apple Lemon Pie Mix in order given, two small apples (chopped), one heaping cup sugar, one egg, one-quarter cup cracker crumbs, grated rind and juice of one lemon
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