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Apple Pie
From A calendar of dinners, with 615 recipes, 1913
Serves 3
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
Nutrition per serving
286Calories
1 gProtein
64 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein0.7 g
Carbohydrates64 g
Fiber3.8 g
Sugars56 g
Total Fat5.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium389 mg
Potassium219 mg
Calcium27 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A4.8 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1.5 mcg
Choline8.3 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 93. The excerpt below is the record exactly as published.
Apple Pie Cheese Coffee *Apple Pie—Use Crisco Plain Paste. For filling for a medium-sized pie tin, use 3 cups pared and sliced apples, % cup sugar, % teaspoon salt, 1 tablespoon Crisco, 1% teaspoon cin- namon, 1 tablespoon lemon _ juice, and grated rind of % lemon
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