Apple Pie
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1208Calories
2 gProtein
316 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1208 kcal
Protein2.5 g
Carbohydrates316 g
Fiber12 g
Sugars292 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5.6 mg
Potassium821 mg
Calcium52 mg
Iron0.8 mg
Magnesium38 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A18 mcg
Vitamin E0.5 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate0.5 mcg
Choline31 mg
Caffeine0 mg
Water902 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 52. The excerpt below is the record exactly as published.
Apple Pie. — 5 or 6 apples, 1 cup sugar, */t) cup water, 1 teaspoon extract lemon, paste, 4
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