Apple Pie
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Use tart apples for best results.
Presented as published in 1895. 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
474Calories
0 gProtein
123 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories474 kcal
Protein0.5 g
Carbohydrates123 g
Fiber2.3 g
Sugars119 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.1 mg
Potassium166 mg
Calcium17 mg
Iron0.2 mg
Magnesium9.9 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water392 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 53. The excerpt below is the record exactly as published.
Apple Pie. Wash and peel tender sour apples, slice them very thin. Put the under crust on the pie plate and fill it sufliciently full to be right when cooked. Flavor with either nutmeg or cinnamon as you like or allspice, put bits of butter all around, cover with sugar one-half cup of water
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