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Apple Pie

Name: Apple Pie
Yield: 5 servings
Cuisine: American
Ingredients: 6 to 8 sour apples; ¼ teaspoon salt; 1 to 34 cup sugar, white or brown; 1 tablespoon butter; ¼ teaspoon grated nutmeg or 2 teaspoons lemon juice; Few gratings lemon rind

From Boston Cooking-School cook book, 1896

Serves 5

Evaporated apples, soaked overnight in cold water, may be used in place of fresh fruit.

Presented as published in 1896. 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

269Calories

1 gProtein

71 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories269 kcal

Protein0.9 g

Carbohydrates71 g

Fiber5 g

Sugars63 g

Total Fat2.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol6.3 mg

Sodium119 mg

Potassium228 mg

Calcium39 mg

Iron0.3 mg

Magnesium12 mg

Phosphorus27 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A4.9 mcg

Vitamin E0.2 mg

Vitamin K1.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate2.7 mcg

Choline9.1 mg

Caffeine0 mg

Water204 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 258. The excerpt below is the record exactly as published.

APPLE PIE 6 to 8 sour apples V4 teaspoon salt 1 to 34 cup sugar, white or brown W tablespoon butter 14 teaspoon grated nutmeg or 2 teaspoons lemon juice cinnamon Few gratings lemon rind

Cook this with the app: pantry check, scaling, and the assistant.