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Apple Pie
From Miss Parloa's kitchen companion, 1887
Serves 14
Ensure apples are placed carefully to avoid cutting through the paste.
Presented as published in 1887. 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
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 308. The excerpt below is the record exactly as published.
Apple Pie. For two large pies use enough apples to make three quarts when pared, cored, and cut into eighths, two tea- cupfuls of sugar, about one-third of a grated nutmeg, two table-spoonfuls of flour, and eight of water ; and for the crust use three cupfuls of flour, one of butter, two table- spoonfuls of lard, one heaping teaspoonful of salt, one of sugar, and a scant half-cupful of cold water
Cook this with the app: pantry check, scaling, and the assistant.