Apple Pan Dowdy

Name: Apple Pan Dowdy
Ingredients: some good pie apples; sugar; a speck of salt; cracker crumbs half an inch thick

From Statesmen's dishes; and how to cook them, 1890

Rhode Island greenings are best.

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

2571Calories

21 gProtein

370 gCarbs

119 gFat

Full nutrition (33 nutrients)

Calories2571 kcal

Protein21 g

Carbohydrates370 g

Fiber17 g

Sugars168 g

Total Fat119 g

Saturated Fat41 g

Monounsaturated Fat47 g

Polyunsaturated Fat24 g

Cholesterol0 mg

Sodium2171 mg

Potassium705 mg

Calcium119 mg

Iron5 mg

Magnesium76 mg

Phosphorus262 mg

Zinc1.7 mg

Copper0.5 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A346 mcg

Vitamin E16 mg

Vitamin K38 mcg

Vitamin B60.4 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3 mg

Folate296 mcg

Choline78 mg

Caffeine0 mg

Water564 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 30. The excerpt below is the record exactly as published.

APPLE PAN DOWDY. BY MES. MARCUS A. SMITH. (Wife of the Delegate from Arizona.) pr^OR a family of six, use two-quart pan. Pare and slice some good pie apples ; place a layer of apples about an inch thick; season with sugar and a speck of salt. Put a layer of cracker crumbs half an inch thick

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