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Apple Pie
From Handbook of practical cookery, 1886
Serves 2
Bake in a quick oven from twenty minutes to half an hour.
Presented as published in 1886. 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
330Calories
1 gProtein
86 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories330 kcal
Protein1 g
Carbohydrates86 g
Fiber4.5 g
Sugars77 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.8 mg
Potassium309 mg
Calcium19 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A6.8 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline12 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 130. The excerpt below is the record exactly as published.
Apple Pie. — One and one -half pound of apples, three ounces of sugar, one table-spoonful of cold water, one half tea-spoonful of grated nutmeg
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