Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Pie
From The new practical housekeeping, 1890
Serves 8
Rich and delicious.
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
97Calories
0 gProtein
25 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories97 kcal
Protein0 g
Carbohydrates25 g
Sugars25 g
Total Fat1.5 g
Cholesterol3.9 mg
Sodium0.4 mg
Potassium0.8 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.3 g
Estimated from matched ingredients across 8 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.
tablespoon butter to each pie, strewing sugar over, and also the butter cut in bits. Bake in one crust until apples are done and serve with cream. Rich and delicious. Lemon Apple-pie. — One cup chopped apples, grated rind and chopped pulp of one lemon, cup sugar
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