Americandessert
Apple Pie
From Canadian cook book, 1924
Temperature — 425°F.
Presented as published in 1924. 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
1085Calories
6 gProtein
289 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories1085 kcal
Protein5.8 g
Carbohydrates289 g
Fiber28 g
Sugars231 g
Total Fat14 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol31 mg
Sodium1.7 mg
Potassium1947 mg
Calcium110 mg
Iron1.5 mg
Magnesium87 mg
Phosphorus240 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A43 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate0 mcg
Choline73 mg
Caffeine0 mg
Water1882 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 72. The excerpt below is the record exactly as published.
APPLE PIE. 1. Wipe, quarter, core, pare and slice tart apples. 2. Place in buttered baking-dish or deep pie plate; the dish should be very full. 3. Sprinkle with sugar, 1 to 13^ tb. to 1 apple. 4. Add flavoring — cinnamon, nutmeg or lemon juice. 5. Dot over with small pieces of butter; if apples are not juicy, add water % tb. to 1 apple
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