Apple Pie 2
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 52. The excerpt below is the record exactly as published.
Apple Pie. — 5 or 6 apples, 1 cup sugar, A cup water, 1 teaspoon extract lemon, paste, No. 4. Peel, quarter, and core apples, put in stewpan with sugar and water; when tender, remove ; when cold, add extract and fill pic- plate, lined with paste; wet the edges, cover with paste rolled out thin, and wash with milk; bake in steady, moderate oven 20 min¬ utes. Apple Pie, 2. — 3 tart apples, A cup sugar, A lemon rind grated
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